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Nutrition Facts
Serving Size 1 (157g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon chili paste with garlic
Calories 170
Calories from Fat 132		(77%)
Amount Per Serving		%DV
	Total Fat 14.7g	22%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 199mg		8%
Potassium 302mg		8%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 4.0g	15%
	Sugars 4.5g
Protein 2.1g		4%
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Eggplant Hunan Style

Recipe #373171 | 29 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Leslie in Texas
May 20, 2009

This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section.

SERVES 6 (change servings and units)

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

Directions

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.