Clay Pot Egg and Aubergine with Garlic and Chilli
ChineseChinese RecipesDesi eggsMedium
Aubergine and scrambled egg braised in a clay pot with garlic, chilli and soy until rich and soft.
Prep time10 min
Cook time20 min
Total time30 min
Servings3
Ingredients
- 3 eggs, beaten
- 300 g aubergine (baingan), cubed
- 3 garlic cloves, minced
- 2 dried red chillies
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 3 tbsp cooking oil
- salt to taste
Method
- Scramble the eggs in 1 tbsp hot oil until just set; remove and set aside.
- Fry the aubergine cubes in the remaining oil for 5 minutes until golden and soft.
- Add garlic and chillies and cook for 30 seconds.
- Stir in soy sauce, vinegar and sugar, then transfer to a clay pot or heavy pan.
- Cover and simmer on low heat for 8 minutes.
- Fold in the eggs and spring onions and serve hot with rice.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)11 g
Fat (estimate)22 g
Carbs (estimate)14 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set; cook aubergine until completely soft. Allergens: egg, soy. Pakistani alternative: use local baingan (aubergine); a clay pot (handi) works beautifully, or use any heavy lidded pan.