Spicy eggplants

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 167, total fat 10 G., saturated fats 3 G., proteins 7 G., carbohydrates 14 G., fiber 4 G., cholesterol 21 mg, sodium 336 mg, sugar 7 G.

Spicy eggplant makes a great appetizer or side dish for your Asian-inspired dinner. The eggplants are sliced into small sticks, deep-fried until golden brown, and then wok-fried in a light meat sauce with chili pepper, ginger, and garlic. Serve generously sprinkled with fresh cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons chicken broth
1 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp Chinese black vinegar
2 tsp plum sauce
4 eggplants (about 450 g), stems removed
Vegetable oil for frying
2 tsp. crushed garlic
1 teaspoon chopped ginger
4 dried whole chili peppers
2 green onions, cut into 5cm long pieces.
100 g of minced pork
Chopped cilantro leaves or green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced pork, eggplants, hoisin sauce, ginger root, chili pepper, green onions, cilantro

Cooking the dish according to the recipe:

Combine sauce ingredients in a small bowl; mix well.
Using a vegetable peeler, peel the eggplants into 2cm-wide strips, spaced 2cm apart. Cut the eggplants lengthwise into quarters, then cut each quarter crosswise into 7cm pieces.

Pour 7 cm of oil into a 2-quart saucepan. Heat over medium heat to 175°C (350°F). Deep-fry the eggplant in batches until golden brown, about 3 minutes. Transfer with a slotted spoon to paper towels to drain excess oil.
Place the wok over high heat and heat until hot. Add 1 tablespoon of oil from the pan and swirl to coat the wok. Add the garlic, ginger, dried chili pepper, and green onions; stir-fry until fragrant, about 30 seconds.
Add the ground meat and cook, breaking it up with the back of a spoon, until browned and crumbly. Add the sauce and bring to a boil. Add the eggplant and stir to coat. Transfer to a warm serving platter. Serve garnished with cilantro or green onions.

Categories:

recipe / Calorie content of prepared meals / Deep-frying / Wok / Summer dishes / Dinner / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes / Chinese cuisine