Crispy Eggplant with Szechuan Meat Sauce (鱼香茄子)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-fried eggplant coated in a savory-spicy Szechuan sauce made with soy, vinegar, and chili, topped with ground pork and aromatics. Tangy, pungent, and crunchy—a classic Szechuan dish with bold flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 long eggplants (about 600 grams / 1.2 pounds total (*see footnote 1))
- 200 grams (7 ounces) ground pork ((or chicken))
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 and 1/2 tablespoon light soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 2 tablespoon sugar
- 1/4 teaspoon salt
- 2 teaspoons potato starch
- Vegetable oil for deep frying
- 1/3 cup potato starch ((or more to coat the eggplant))
- 2 green onion (, chopped)
- 4 cloves garlic (, minced)
- 1 teaspoon ginger (, grated)
- 1/2 cup jalapeno (, pickled (or Sichuan pickled pepper, chopped))
At a glance
PER SERVING · TIME 40M
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
- 1654mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1735mg
- Calcium
- 72mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1654MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.