Qiezi (xinjiang Style Eggplant)
Qiezi, also known as Xinjiang Style Eggplant, is a popular dish in Uyghur cuisine. It features tender eggplant cooked in a savory and flavorful sauce, making it a delicious and satisfying meal.
Ingredients
- 2 large eggplants, cut into cubes
- 3 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the onion and garlic, and sauté until they are soft and fragrant.
- Add the eggplant cubes to the pan and cook until they are tender.
- Sprinkle the ground cumin, coriander, and chili powder over the eggplant, and stir to combine.
- Pour in the soy sauce and vinegar, and season with salt to taste.
- Cook for an additional 5 minutes, allowing the flavors to meld together.
- Transfer the Qiezi to a serving dish and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
- 10g
Supplies
Large pan Serving dish
Tools
Cutting board Knife Measuring spoons Spatula
Serving suggestions
Serve the Qiezi with steamed rice or naan bread for a complete meal.
Tips & tricks
For a spicier kick, add more chili powder or a dash of hot sauce to the dish.
Cost
$10