Omnivore's Cookbook · by Maggie Zhu★ 4.9 (260)
Chinese Eggplant with Garlic Sauce (红烧茄子)
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 4%
CARBS 20G35% OF CAL
4G FIBER11G SUGAR6G OTHER
FAT 17G65% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant cooked in a savory garlic sauce, served alone or over rice and noodles. Smoky and rich despite being vegan, it satisfies as either a side or a light main.
mainchinese🍳 skilletdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 10 oz Chinese eggplant ((about 2 small eggplant) , chopped to bite-size pieces (*Footnote 1))
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce ((or soy sauce))
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce ((*see footnote 3))
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 1/2 tablespoons peanut oil ((or vegetable oil))
- 1 teaspoon ginger (, minced)
- 3 cloves garlic (, chopped)
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 4%
CARBS 20G35% OF CAL
4G FIBER11G SUGAR6G OTHER
FAT 17G65% OF CAL
3G SAT14G 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
- 25m
- Cook
- 15m
- Sodium
- 1442mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 17mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.