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    You are in: Home / Chinese / Eggplant (Aubergine) With Hot Garlic Sauce Recipe
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    Eggplant (Aubergine) With Hot Garlic Sauce
    Eggplant (Aubergine) With Hot Garlic Sauce. Photo by Rita~

    Photo by Rita~

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    5.0 24

    Rate it! | Read 24 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Rita~'s Note:

    This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut eggplant 1/2-inch wide by 2-inch long strips.
    2. 2
      Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
    3. 3
      When browned and soft, remove from pan about 5 minutes.
    4. 4
      Then repeat with rest of eggplant or sautee in 2 pans.
    5. 5
      On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
    6. 6
      Add water chestnuts.
    7. 7
      Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
    8. 8
      If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
    9. 9
      Fold sesame oil.
    10. 10
      Top with green onions and sesame seeds.
    11. 11
      Serve hot or cold with white rice.

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    Ratings & Reviews:

    Read All Reviews (24)

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    Nutritional Facts for Eggplant (Aubergine) With Hot Garlic Sauce

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 345.6
     
    Calories from Fat 209
    60%
    Total Fat 23.2 g
    35%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.9 mg
    0%
    Sodium 557.7 mg
    23%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 16.5 g
    66%
    Sugars 12.9 g
    51%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    hot bean paste

    Detailed Nutrition Values About Nutrition Info

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