Eggplant with Tomato (西红柿炒茄子)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This quick Chinese stir-fry combines charred eggplant and tender tomato in a savory-tangy brown sauce, balanced with vinegar and a touch of sweetness. Serve as a light vegetarian main or alongside rice and protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 (about 1 lb) Chinese eggplants (, cut into large bite-size pieces)
- 1/2 teaspoon salt
- 1/4 cup chicken broth ((or use vegetable broth for a vegetarian dish))
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons Chinkiang vinegar
- 1/2 teaspoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons peanut oil ((or vegetable oil))
- 2 cloves garlic (, sliced)
- 1 green onion (, sliced)
- 1 large tomato (, sliced to large bite-size pieces)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1183mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 13mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.