Spicy Chinese Eggplant

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 2 Tbsp chicken broth
  • 3 tsp hoisin sauce
  • 3 tsp soy sauce
  • 2 tsp Chinese black rice vinegar (or substitute balsamic vinegar)
  • 2 tsp plum sauce
  • 4 Chinese eggplants (about 1 lb , stems removed) 1 lb
  • 2 3/4 Fl Oz vegetable oil
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 4 whole dried hot peppers (chile)
  • 2 green onions (cut into 2 in lengths)
  • 1/4 Lb ground pork
  • cilantro leaves (chopped, or sliced green onions)
Combine sauce ingredients in a small bowl; mix well. With a vegetable peeler, remove 1 in strips of the eggplant skin, leaving a strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3 in pieces.



Pour enough oil into a 2 quart saucepan to fill 3 inches. Heat over medium heat to 350 ℉. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.



Place wok over a high heat until hot. Add 1 tbsp of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.
Calories
410 Cal
Fat
26 g
Carbs
36 g
Protein
14 g
Fiber
19 g
Sugar
14 g
Cholesterol
27 mg
Sodium
360 mg


Nutrients

Fiber     19 g
Fat     26 g
Sugar     14 g
Carbs     36 g
Protein     14 g
Calories     410 Cal

Fats

Fat, Poly     15 g
Fat, Mono     5.5 g
Fat, Sat     3.6 g
Fat, Trans     0 g
Fat, Percent     58 %

Vitamins

Vitamin, K     31 mcg     26 %
Vitamin, A     520 IU     17 %
Vitamin, B12     0.2 mcg     6.7 %
Niacin     5.1 mg     32 %
Riboflavin     0.3 mg     23 %
Vitamin, C     16 mg     17 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     38 %
Vitamin, E     8.1 mg     54 %
Panto, Acid     1.7 mg     34 %
Choline     65 mg     12 %
Thiamin     0.4 mg     35 %

Minerals

Calcium     65 mcg     6.5 %
Phosphorus     220 mg     31 %
Magnesium     89 mg     21 %
Copper     0.5 mcg     54 %
Fluoride     4.7 mcg     120 %
Zinc     1.9 mg     17 %
Cholesterol     27 mg     0.6 %
Sodium     360 mg     24 %
Selenium     12 mcg     22 %
Manganese     1.5 mg     21 %
Potassium     1400 mg     30 %
Iron     2 mg     25 %