Try this Sichuan Fried Eggplant recipe, or contribute your own.
Suggest a better descriptionCut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them. For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve. Let rest for about 20 minutes. For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken the sauce with the blended cornstarch and cook another minute. Set aside. Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry. You may have to do this in several batches. Remove from the oil with a slotted spoon and drain well on paper towel. Arrange the eggplant slices on a serving platter, pour the sauce over and serve. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias
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Serving Size: 1 Serving (456g) | ||
Recipe Makes: 4 | ||
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Calories: 1154 | ||
Calories from Fat: 1016 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.8g | 150 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 52g | ||
Polyunsanturated Fat 36g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 761.9mg | 26 % | |
Potassium 772.1mg | 20 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 25.8g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1154
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