Sweet and Spicy Eggplant

Sweet and Spicy Eggplant is a delightful vegan dish that combines tender, roasted eggplant with a tantalizing sweet and spicy sauce, perfect for late-night cravings. This dish captures the essence of Chinese flavors and offers a satisfying balance of heat and sweetness.

Ingredients

• Chinese eggplant - 300 grams
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Chili paste - 1 teaspoon
• Sesame oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the Chinese eggplant into bite-sized pieces and place them in a bowl.
3. Add 1 tablespoon of vegetable oil, a pinch of salt, and pepper to the eggplant, and toss to coat evenly.
4. Spread the eggplant pieces on a baking sheet lined with parchment paper and roast for 20 minutes, flipping halfway through.
5. In a small bowl, combine soy sauce, maple syrup, chili paste, minced garlic, minced ginger, and cornstarch. Mix well until the cornstarch is dissolved.
6. Heat the remaining 1 tablespoon of vegetable oil in a pan over medium heat, then pour in the sauce mixture.
7. Stir constantly until the sauce thickens, which should take about 2-3 minutes.
8. Once the eggplant is roasted, add it to the pan with the sauce and toss to coat evenly.
9. Remove from heat and drizzle with sesame oil, then garnish with chopped green onions and sesame seeds.
10. Serve hot and enjoy your Sweet and Spicy Eggplant!

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in fiber, promoting digestive health.

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