Omnivore's Cookbook · by Maggie Zhu★ 5.0 (4)
Grilled Eggplant with Yu Xiang Sauce (鱼香烤茄子)
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 7%
CARBS 27G27% OF CAL
6G FIBER3G OTHER18G TOTAL SUGAR
FAT 30G69% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy grilled eggplant served with pungent Szechuan-style garlic sauce. A satisfying vegetarian dish that can serve as a main course.
mainchinese🥄 saucepan🔥 oven♨️ grilldairy 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- 2 Chinese (long eggplant)
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine ((or water))
- 1 tablespoon spicy fermented bean paste (doubanjiang)
- 2 tablespoons sugar
- 4 tablespoons peanut oil ((or vegetable oil))
- 1/8 teaspoon Sichuan peppercorn powder (, freshly grated (or black pepper powder))
- 4 cloves garlic (, chopped)
- 2 teaspoons ginger (, minced)
- 2 to 3 tablespoons chopped cilantro for garnish ((Optional))
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 7%
CARBS 27G27% OF CAL
6G FIBER3G OTHER18G TOTAL SUGAR
FAT 30G69% OF CAL
5G SAT25G 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
- 20m
- Sodium
- 746mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 2mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.