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.

Qiezi (xinjiang Style Eggplant)

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

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the onion and garlic, and sauté until they are soft and fragrant.
  3. Add the eggplant cubes to the pan and cook until they are tender.
  4. Sprinkle the ground cumin, coriander, and chili powder over the eggplant, and stir to combine.
  5. Pour in the soy sauce and vinegar, and season with salt to taste.
  6. Cook for an additional 5 minutes, allowing the flavors to meld together.
  7. 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