Sichuan Eggplant

Name: Sichuan Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 large eggplants, cut into batons; 200g pork mince; 4 cloves garlic, minced; 1 tsp ginger, minced; 2 tbsp doubanjiang; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tsp sugar; 1 tsp sesame oil; oil for frying; spring onion to garnish

Sichuan-style braised eggplant with doubanjiang, garlic, ginger and pork. Frying the eggplant until golden before it's returned to the wok gives it a silky texture and lets it soak up the spicy sauce properly.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

medium

Cuisine

Chinese

Ingredients

3large eggplants, cut into batons

200gpork mince

4 clovesgarlic, minced

1 tspginger, minced

2 tbspdoubanjiang

3 tbspsoy sauce

2 tbsprice vinegar

1 tspsugar

1 tspsesame oil

oilfor frying

spring onionto garnish

Instructions

Deep-fry or pan-fry eggplant until golden. Drain.

Fry pork in oil until done.

Add doubanjiang, garlic and ginger.

Add soy, vinegar and sugar.

Return eggplant. Toss gently.

Add sesame oil.

Garnish with spring onion.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

251

Protein

17.9g

Fat

10.8g

Carbs

24g

Fiber

10.5g

Sodium

984mg

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