Szechuan Spicy Eggplant
- 1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
- 1/4 cup low-sodium chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon balsamic vinegar
- 2 teaspoons chili-garlic paste
- 1 1/2 teaspoons vegetable oil
- 4 garlic cloves, minced
- 3 tablespoons finely chopped fresh ginger
- 1/4 cup lean ground pork
- 1/4 teaspoon salt
Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.
Whisk broth and next 5 ingredients (through paste) in a bowl.
Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.
Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish.
- Yield: serves 4
|Calories per serving:||155|
|Fat per serving:||6g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||7g|
|Carbohydrate per serving:||18g|
|Fiber per serving:||3g|
|Cholesterol per serving:||19mg|
|Iron per serving:||1mg|
|Sodium per serving:||461mg|
|Calcium per serving:||21mg|