EGGPLANT HOTPOT RECIPES
SWEET POTATO, CHICKPEA AND EGGPLANT HOTPOT RECIPE - FOOD.COM
A freebie recipe from a national supermarket chain, sound delicious. PLEASE NOTE they do suggest depending on your tastes you can increase or decrease the chilli (or I think leave the seeds in) or if you prefer you can use chili powder or dried chilli flakes. Serve with crusty bread.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
- Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
- Stir through parsley and serve with crusty bread.
Nutrition Facts : Calories 283.2, FatContent 5.1, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 713.8, CarbohydrateContent 54.1, FiberContent 12.8, SugarContent 11.2, ProteinContent 9.2
CHINESE YU XIANG EGGPLANT RECIPE | CHINA SICHUAN FOOD
Sichuan style eggplants stir fry
Provided by Elaine
Categories Side Dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 16
Steps:
- Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
- Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
- Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
- Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
- Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
- Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.
Nutrition Facts : Calories 204 kcal, CarbohydrateContent 15 g, ProteinContent 2 g, FatContent 15 g, SaturatedFatContent 12 g, SodiumContent 1374 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving
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