Eggplant Hunan Style Recipe

Name: Eggplant Hunan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons peanut oil; 1 (1 1/2 lb) eggplants, cut into 1-inch chunks (unpeeled); 3 garlic cloves, minced; 1 tablespoon chili paste with garlic; 1 1/2 teaspoons minced fresh ginger; 1/2 cup chicken stock; 1 tablespoon soy sauce; 2 teaspoons sugar; 1 tablespoon rice vinegar; 2 tablespoons chopped green onions (whites and part of green tops); 1 teaspoon sesame oil

Servings: persons

6 tablespoons peanut oil
1 (1 1/2 lb) eggplants, cut into 1-inch chunks (unpeeled)
3 garlic cloves, minced
1 tablespoon chili paste with garlic
1 1/2 teaspoons minced fresh ginger
1/2 cup chicken stock
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon rice vinegar
2 tablespoons chopped green onions (whites and part of green tops)
1 teaspoon sesame oil

1
Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
2
Add eggplant and stir-fry until soft, about 3 minutes.
3
Remove, using slotted spoon; set aside.
4
Add remaining peanut oil to skillet and warm over medium heat.
5
Add garlic, chili paste and ginger and cook 15 seconds.
6
Add stock, soy sauce and sugar and bring to boil.
7
Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
8
Stir in green onion and sesame oil.
9
Serve hot, removing eggplant with slotted spoon.

329

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 11 ingredients. The key ingredients include: 6 tablespoons peanut oil, 1 (1 1/2 lb) eggplants, cut into 1-inch chunks (unpeeled), 3 garlic cloves, minced, 1 tablespoon chili paste with garlic, and more.

Yes, Eggplant Hunan Style falls under the Vegetarian 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.

Eggplant Hunan Style

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