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Sichuan Eggplant
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
1
Deep-fry or pan-fry eggplant until golden. Drain.
2
Fry pork in oil until done.
3
Add doubanjiang, garlic and ginger.
4
Add soy, vinegar and sugar.
5
Return eggplant. Toss gently.
6
Add sesame oil.
7
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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