Chili Garlic Eggplant Recipe

Name: Chili Garlic Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 Tbsp JFC White Roasted Sesame Seeds; 3 Tbsp Lee Kum Kee Chili Garlic Sauce; 2 Tbsp Asian Gourmet Chili Oil; 1 tsp Kikkoman Black Bean Sauce with Garlic; 2 eggplant (about 1 3/4 lbs total), cut into 1/2-inch discs, then cut into 1/2-inch sticks; 1 Tbsp Wegmans Vegetable Oil; 2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped; 2 Food You Feel Good About Cleaned & Cut Peeled Shallots, 1/4-inch dice; 3/4 cup (1/2 container) Food You Feel Good About Diced Celery & Onions; 1/2 red sweet pepper, seeded, 1/4-inch dice; Salt to taste; 1/4 cup Oriental Mascot Vegetarian Oyster Flavored Sauce (International Foods); 1 green onion, trimmed, thinly sliced

Servings: persons

1 1/2 Tbsp JFC White Roasted Sesame Seeds
3 Tbsp Lee Kum Kee Chili Garlic Sauce
2 Tbsp Asian Gourmet Chili Oil
1 tsp Kikkoman Black Bean Sauce with Garlic
2 eggplant (about 1 3/4 lbs total), cut into 1/2-inch discs, then cut into 1/2-inch sticks
1 Tbsp Wegmans Vegetable Oil
2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped
2 Food You Feel Good About Cleaned & Cut Peeled Shallots, 1/4-inch dice
3/4 cup (1/2 container) Food You Feel Good About Diced Celery & Onions
1/2 red sweet pepper, seeded, 1/4-inch dice
Salt to taste
1/4 cup Oriental Mascot Vegetarian Oyster Flavored Sauce (International Foods)
1 green onion, trimmed, thinly sliced

1
Directions:
2
Make spicy sauce: Combine sesame seeds, chili garlic sauce, chili oil, and black bean sauce in small bowl. Set aside.
3
Place eggplant in steamer insert. Heat 1-inch water in large pan on HIGH to rapid boil. Place insert in pot. Steam 7 min; set aside.
4
Heat oil, garlic, and shallots in stir-fry pan on MED-HIGH. Add celery and onion; cook, stirring 1 min. Add red pepper, cook, 1 min.
5
Add eggplant to pan. Season to taste with salt. Add oyster sauce. Add spicy sauce to taste. Stir to combine. Garnish with green onion.
6
Chef Tip(s):
7
Adjust amount of spicy sauce to your heat preference.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 Tbsp JFC White Roasted Sesame Seeds, 3 Tbsp Lee Kum Kee Chili Garlic Sauce, 2 Tbsp Asian Gourmet Chili Oil, 1 tsp Kikkoman Black Bean Sauce with Garlic, and more.

Yes, Chili Garlic Eggplant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Garlic Eggplant

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