The Big Man's World · by Arman Liew★ 5.0 (7)
Chinese Eggplant Recipe
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 7%
CARBS 26G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC5G OTHER15G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant pan-fried until caramelized, then tossed with a complex garlic-chili sauce with ginger and sesame. An aromatic, umami-forward side that works as a vegetable dish or light main.
sidechinesestir fry🍳 skillet🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound Chinese eggplant
- 1 small onion (chopped)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic (minced)
- 2 tablespoons ginger (freshly grated)
- 2 teaspoons sesame seeds
- 1/2 cup tomato sauce
- 3 tablespoons brown sugar
- 1 tablespoon sriracha
- 2 tablespoons chili garlic sauce
- 3 tablespoons soy sauce (I use gluten-free or tamari)
- 2 tablespoons rice wine vinegar
- 2 tablespoons water
- 1 tablespoon cornstarch
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 7%
CARBS 26G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC5G OTHER15G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1460mg
- Total sugar
- 15g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.