Spicy Garlic Eggplant (蒜蓉辣茄子)
蒜蓉辣茄子 (Spicy Garlic Eggplant) is a popular dish in Chinese Islamic Cuisine, known for its bold flavors and tender eggplant. This dish is perfect for those who enjoy a spicy kick and the aromatic taste of garlic.
Ingredients
- 2 large eggplants, cut into cubes
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 green chilies, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black vinegar
- 1/2 teaspoon sesame oil
- 1/4 cup water
Instructions
- Heat the vegetable oil in a wok or large skillet over medium heat.
- Add the minced garlic and stir-fry until fragrant.
- Add the eggplant cubes and green chilies, and stir-fry for 2-3 minutes.
- Stir in the soy sauce, sugar, salt, black vinegar, and sesame oil.
- Pour in the water, cover the wok, and simmer for 10-15 minutes until the eggplant is tender.
- Uncover the wok and continue cooking until the sauce thickens.
- Transfer to a serving dish and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
- 7g
Supplies
Wok or large skillet Cutting board Knife Serving dish
Tools
Stovetop
Serving suggestions
Serve the Spicy Garlic Eggplant with steamed rice for a satisfying meal.
Tips & tricks
For a milder version, remove the seeds from the green chilies before adding them to the dish.
Cost
$8