Yuxiang Eggplant

Yuxiang Eggplant is a vibrant and flavorful Chinese dish that showcases the rich umami of eggplant combined with a tangy, spicy sauce. This dairy-free recipe is perfect for those seeking a hearty and satisfying vegetarian main course.

Ingredients

• Eggplant - 400 grams
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1, diced
• Green onion - 2, chopped
• Soy sauce - 2 tablespoons
• Chili bean paste - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Cornstarch - 1 tablespoon
• Water - 100 ml

Steps

1. Cut the eggplant into 2 cm cubes and soak them in salted water for 10 minutes to reduce bitterness, then drain and pat dry.
2. In a bowl, mix together soy sauce, chili bean paste, rice vinegar, sugar, and cornstarch with water to create the sauce.
3. Heat vegetable oil in a large pan over medium heat, then add the minced garlic and ginger, sautéing until fragrant (about 30 seconds).
4. Add the eggplant cubes to the pan and stir-fry for about 5-7 minutes, until they begin to soften.
5. Add the diced red bell pepper and continue to stir-fry for another 3 minutes.
6. Pour in the prepared sauce and stir well to coat the vegetables. Cook for an additional 5 minutes until the sauce thickens and the eggplant is tender.
7. Drizzle with sesame oil and sprinkle with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants due to the presence of eggplant.
• High in dietary fiber, which aids in digestion.

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