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Szechuan Eggplant from Scratch (No Sauce from a Jar)
SATURDAY COOKING15Ingredients
45Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 Chinese eggplants (long, about 1 1/2 lb total, quartered lengthwise and chopped into 2-3" strips)
- 2 tsp. salt (for soaking)
- 2 Tbsp. soy sauce
- 2 Tbsp. black vinegar
- 1/4 cup water
- 2 tsp. cornstarch
- 2 tsp. sugar
- salt (to taste)
- 1/2 tsp. Szechuan peppercorns (depending on desired spiciness)
- 4 cloves garlic
- 2 Tbsp. ginger (about an inch, peeled)
- 3 Tbsp. vegetable oil
- 2 green onions (whites and greens chopped separately)
- 2 Tbsp. bean paste (broad, also known as doubanjiang)
- 4 hot peppers (pickled red, chopped into small pieces, omit if using spicy doubanjiang)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium1970mg82% |
| Potassium1480mg42% |
| Protein8g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber18g72% |
| Sugars18g |
| Vitamin A15% |
| Vitamin C130% |
| Calcium8% |
| Iron6% |
* 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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