Corgeat
Braised Eggplant
Side-dishChineseVegetarianBraised
30min
4 Servings
959 kcal
2.01€
Nutritional values
240
kcal
2.6g
Prot.
15.2g
Carbs
19.8g
Fat
Per serving · 0.50€/Per serving
Ingredients (9)
| Ingredient | Quantity | kcal | Price |
|---|---|---|---|
| Eggplant | 450g | 113 | 0.90€ |
| Fresh Ginger | 30g | 24 | 0.24€ |
| Garlic | 21g | 31 | 0.17€ |
| Spring Onion | 30g | 10 | 0.21€ |
| Soy Sauce | 32g | 19 | 0.13€ |
| Dark Soy Sauce | 15g | 12 | 0.10€ |
| Sugar | 15g | 60 | 0.02€ |
| Oil | 78g | 690 | 0.23€ |
| Salt | 6g | 0 | 0.01€ |
| Total | 677g | 959 | 2.01€ |
Instructions
- 1
Cut eggplants into even pieces, salt generously, and let them drain in a strainer for 15 minutes
- 2
Mince the garlic, julienne the ginger, and slice the spring onions
- 3
Pat the eggplants dry with paper towels, then brown them in oil over medium heat until they have a nice color
- 4
Remove eggplant, sauté garlic and ginger in the same pan, then return eggplant with soy sauces, sugar, and 120ml of water
- 5
Cover and simmer for 1 minute over low heat, season with pepper, and stir in spring onions before serving with white rice