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Picture of Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies) Recipe
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1315 kcal 66 %
  • Fat 112 g 173 %
  • Saturated 9 g 45 %
  • Carbs 72 g 24 %
  • Fiber 20 g 81 %
  • Protein 15 g 29 %
  • Cholesterol 5 mg 2 %
  • Sodium 2262 mg 94 %
  • Calcium 118 mg 12 %
  • Magnesium 117 mg 28 %
  • Potassium 1727 mg 37 %
  • Iron 3 mg 16 %
  • Zinc 2 mg 19 %
  • Phosphorus 263 mg 38 %
  • Vitamin A 80 µg 9 %
  • Vitamin C 23 mg 25 %
  • Thiamin (B1) 0 mg 29 %
  • Riboflavin (B2) 0 mg 34 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 1 mg 65 %
  • Folate equivalent (total) 157 µg 39 %
  • Vitamin B12 0 µg 1 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 21 mg 139 %
  • Vitamin K 162 µg 135 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies) Recipe

Ingredients

  • 1 pound 5 ounces (600g) eggplants (1–2 large)
  • Salt
  • Cooking oil, for deep-frying
  • 1 1/2 tablespoons Sichuan chile bean paste (see note)
  • 1 1/2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 10 tablespoons (150ml) hot stock or water
  • 4 teaspoons superfine sugar
  • 1 teaspoon Chinese light soy sauce
  • 3/4 teaspoon potato starch, mixed with 1 tablespoon cold water
  • 1 tablespoon Chinkiang vinegar (see note)
  • 6 tablespoons thinly sliced scallion greens

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