Sichuan Eggplant with Garlic Sauce

Tender eggplant stir-fried in a flavorful garlic sauce with ginger, soy sauce, vinegar, and a touch of chili oil. A delicious and easy vegetarian side dish served over rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£1.22

Season:

☀️ Summer

Meal Type:

Side Dish

Cuisine:

Asian

Main Ingredient:

Vegetarian•Eggs•Rice

Cooking Style:

Quick & Easy

Mood:

Spicy

Ingredients

Servings

2mediumEggplant(Chinese or Japanese eggplant preferred)

£2.00

4clovesGarlic(minced)

£0.30

1tablespoonGinger(minced)

£0.25

3tablespoonsSoy Sauce(low sodium preferred)

£0.15

2tablespoonsRice Vinegar(or white vinegar)

£0.10

1tablespoonSugar(granulated)

£0.05

1tablespoonCornstarch(mixed with 2 tablespoons water)

£0.05

1teaspoonsChili Oil(adjust to your spice preference)

£0.20

3tablespoonsVegetable Oil(for stir-frying)

£0.10

2stalksGreen Onions(chopped, for garnish)

£0.50

4cupsCooked Rice(for serving)

£1.20

Total Cost

£4.90

£1.22 per serving

The Method

1
Cut the eggplant into 1-inch pieces. Sprinkle with salt and let it sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
2
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and cornstarch slurry. Set aside.
3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the eggplant and stir-fry for 8-10 minutes, or until softened and lightly browned. Remove the eggplant from the wok and set aside.
4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
5
Pour the sauce mixture into the wok and bring to a simmer, stirring constantly until thickened.
6
Return the eggplant to the wok and toss to coat with the sauce. Cook for another 2-3 minutes, or until the eggplant is heated through.
7
Stir in the chili oil. Adjust the amount to your liking.
8
Garnish with chopped green onions and serve hot over cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

18g

26% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Salting the eggplant helps to remove excess moisture and prevents it from becoming soggy during cooking.

Don't overcrowd the wok when stir-frying the eggplant. Cook in batches if necessary.

Adjust the amount of chili oil to your desired level of spiciness. You can also add a pinch of red pepper flakes for extra heat.

For a richer flavor, add a splash of sesame oil at the end.

Cooking Equipment

Wok or large skillet

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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