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Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)
SERIOUS EATS15Ingredients
30Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- kosher salt
- 1 1/2 lb. Japanese eggplants (or Chinese, about 3, trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths)
- 2 Thai bird chilies (or any small hot red chili)
- 3 Tbsp. white vinegar (or rice wine vinegar)
- 2 Tbsp. Shaoxing wine (or dry sherry)
- 1 Tbsp. sugar
- 2 tsp. soy sauce
- 1 Tbsp. chinkiang vinegar (use a not-too-fancy balsamic vinegar in its place if unavailable)
- 1 1/4 tsp. cornstarch
- 3 Tbsp. vegetable oil
- 4 tsp. fresh ginger (minced)
- 4 cloves minced garlic (about 4 teaspoons)
- 4 scallions (whites thinly sliced, greens cut into 1/3-inch segments)
- 2 Tbsp. bean paste (Sichuan chili broad, Doubanjiang)
- cilantro leaves (Roughly chopped fresh, for garnish, optional)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat0.5g3% |
| Trans Fat0g |
| Cholesterol |
| Sodium350mg15% |
| Potassium460mg13% |
| Protein2g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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