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Garlic Flavored Eggplants With Chili Bean Sauce

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  Chicken breast 4 Ounce (115 Grams)
  Garlic clove 1 Large
  Hot chilies 1 Small
For marinade
  Shao xing wine 1 Teaspoon
  Soy sauce 1 Teaspoon
For stock
  Sugar 1 Pinch (For Seasoning)
  Corn starch 1⁄3 Teaspoon (For Stock)
  Water 3 1⁄2 Fluid Ounce (100 Milliliter)
  Chili bean sauce 1 1⁄2 Tablespoon
  Eggplant 11 Ounce (300 Grams)
  Chicken breasts 4 Ounce (115 Grams)
  Ginger 30 Gram
  Garlic cloves 1 Large
  Hot chili 1 Small
  Red bell pepper 1⁄2 Small
  Green onion 1 Large
  Shaoxing wine 1 Teaspoon (For The Marinade)
  Light soy sauce 1 Teaspoon (For The Marinade)
  Sugar 1 Pinch (For The Marinade)
  Corn starch 1⁄2 Teaspoon
  Water 1 Teaspoon (For The Marinade)
  Sesame oil 1 Teaspoon (For The Marinade)
  Oyster sauce 1 Teaspoon (For The Stock)
  Chicken powder 1⁄2 Teaspoon (For The Stock)
  Sugar 1 Pinch (For The Seasoning)
  Corn starch 1⁄3 Teaspoon (For The Stock)
  Water 3 39⁄100 Fluid Ounce (100 Milliliter For The Stock)
  Chili sauce 1 1⁄2 Tablespoon (Chili Bean Sauce)
  Pepper 1 Pinch
  Sesame oil 1 Teaspoon

1. Slice the top and bottom off the eggplant. Cut it into half lengthwise and then cut into 1-inch thick strips (lengthwise)
2. Place eggplant strips in a large bowl of cold water to prevent browning.
3. Deseed the chili and finely chop.
4. Cut bell pepper into small squares. Slice ginger and chop green onion (keep white and greens separate).
5. Finely chop the chicken breast into very small pieces and mince. Marinate it in the ingredients listed for marination. Set aside.
6. Combine the ingredients for the seasoning. Stir and set aside.

7. Steam or blanch the eggplant in a pan of boiling water, until tender. Remove and pat dry on kitchen toweling.
8. In a saute pan, heat the sesame oil. Add the ginger and white portion of green onion, Saute for 1 minute.
9. Add the marinated chicken breast mince. Saute until no longer pink.
10. Add the chili bean sauce and mix well. Add a little of the green onion and saute.
11. Pour in the prepared seasoning stock. Bring to boil, stirring and cook chicken until tender.
12. Add the steamed eggplant strips, red chilli, red bell pepper, remaining green onion, and seasoning if required.
13. Saute for few more minutes until all the moisture evaporates.

14. Serve hot with rice or noodles.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 141 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 33.8 mg11.3%

Sodium 398.3 mg16.6%

Total Carbohydrates 11 g3.7%

Dietary Fiber 3.6 g14.6%

Sugars 3.5 g

Protein 15 g29.9%

Vitamin A 14.3% Vitamin C 52.2%

Calcium 2.4% Iron 6%

*Based on a 2000 Calorie diet

Garlic Flavored Eggplants With Chili Bean Sauce Recipe Video