I love smell and taste of smoky eggplant! Absolutely declicious and divine! Chinese eggplant in garlic sauce is such a beautiful dish that combines smoky eggplant with heat of chilies and sweet taste of carmalized garlic sauce. Its like a party in your mouth! Not to metion it’s less than 350 calories!
2 Cups of evenly chopped Eggplant (Aubergine) – 40 Calories
1 Teaspoon of oil – 40 Calories
3 Scallions – 15 Calories
2 Chopped red chilies – 20 Calories
1 Tablespoon finely chopped garlic – 5 Calories
1 Tablespoon finely chopped ginger – 2 Calories
1 Tablespoon of soy sauce – 9 Calories
1 Tablespoon of sriracha sauce – 5 Calories
1 Tableapoon spicy bean paste – 10 Calories
1 cup cooked rice – 2oo Calories
Total Calories : 346 Calories
In a pan spray some cooking spray. Add the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they’re starting to burn. You want to cook the eggplant until they start to get soft and have a nice sear. Set all the cooked eggplant aside on a plate.Slice the scallions and separate green and white portions.
Set the heat to medium high and add teaspoon of oil to the wok. Then add the ginger and garlic and cook for a minute. Stir in the red chili peppers and add the eggplant in, along with soy sauce, sriracha sauce, bean paste and the white parts of the scallions. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.