Stuffed Eggplants in Garlic Sauce

Stuffed Eggplants in Garlic Sauce is a dairy free side dish. For 29 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 45 calories, 2g of protein, and 2g of fat each. A mixture of sugar, light soy sauce, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 623 foodies and cooks. It is brought to you by China Sichuan Food. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. Try Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce, Stuffed Dried Eggplants And Peppers, and Hot garlic-ginger eggplants for similar recipes.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

3 chili peppers

1 tablespoon cornstarch

2 teaspoons cornstarch

1/2 egg

1 middle size egg

2 eggplants

2 tablespoons flour

3 garlic cloves,finely chopped

1 inch ginger,chopped

1 inch root ginger,chopped

100g ground pork

1/2 tablespoon light soy sauce

1 teaspoon black pepper powder

1 teaspoon salt

1 scallion

1 scallion,finely chopped

1 tablespoon sesame oil

2 spring onions,chopped

1 teaspoon sugar

1/2 tablespoon vinegar

1 tablespoon water

3 tablespoons water

2 teaspoons cooking wine

Equipment:

bowl

wok

frying pan

Cooking instruction summary:

Cut the eggplants into 2 cm thick slices. And then divide into two halves from the center. Mix egg, ground pork, salt, ginger and scallion well in a large bowl and set aside. Place the filling into the eggplant box one by one.Prepare another large bowl. Add cornstarch, flour and egg to make the coating. Coat each eggplant box one by one. Heat up cooking oil in wok. Place the eggplant one by one to deep-fry until you can see the surface becomes slightly golden blown and you can see the laces on the edges of the eggplant boxes. In another small bowl, mix all the ingredients for Chinese garlic sauce in. Set aside. Heat up cooking oil in another pan. Add Chinese garlic sauce to stir-fry until you can smell the aroma. Return the fried eggplants and mix well with the sauce. Transfer to serving plate and garnish some chopped spring onions

 

Step by step:


1. Cut the eggplants into 2 cm thick slices. And then divide into two halves from the center.

2. Mix egg, ground pork, salt, ginger and scallion well in a large bowl and set aside.

3. Place the filling into the eggplant box one by one.Prepare another large bowl.

4. Add cornstarch, flour and egg to make the coating. Coat each eggplant box one by one.

5. Heat up cooking oil in wok.

6. Place the eggplant one by one to deep-fry until you can see the surface becomes slightly golden blown and you can see the laces on the edges of the eggplant boxes. In another small bowl, mix all the ingredients for Chinese garlic sauce in. Set aside.

7. Heat up cooking oil in another pan.

8. Add Chinese garlic sauce to stir-fry until you can smell the aroma. Return the fried eggplants and mix well with the sauce.

9. Transfer to serving plate and garnish some chopped spring onions


Nutrition Information:

Quickview
44k Calories
1g Protein
2g Total Fat
4g Carbs
1% Health Score
Limit These
Calories
44k
2%

Fat
2g
3%

  Saturated Fat
0.62g
4%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
15mg
5%

Sodium
150mg
7%

Get Enough Of These
Protein
1g
4%

Manganese
0.13mg
7%

Vitamin K
6µg
7%

Fiber
1g
6%

Vitamin B1
0.06mg
4%

Potassium
140mg
4%

Selenium
2µg
4%

Vitamin B6
0.08mg
4%

Folate
15µg
4%

Vitamin B2
0.05mg
3%

Vitamin B3
0.62mg
3%

Phosphorus
30mg
3%

Copper
0.05mg
2%

Magnesium
9mg
2%

Vitamin A
114IU
2%

Vitamin B5
0.22mg
2%

Vitamin C
1mg
2%

Iron
0.32mg
2%

Zinc
0.25mg
2%

Vitamin E
0.23mg
2%

Vitamin B12
0.06µg
1%

covered percent of daily need
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