Hunan Egg and Aubergine in Garlic Sauce
ChineseChinese RecipesDesi eggsMedium
Soft aubergine and egg in a glossy Hunan garlic sauce with a touch of chilli. A rich, savoury dish served with steamed rice.
Prep time15 min
Cook time14 min
Total time29 min
Servings3
Ingredients
- 3 Desi eggs
- 2 medium aubergines (baingan), cubed
- 2 tbsp cooking oil
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (alternative: soy sauce with a pinch of sugar)
- 1 tsp chilli flakes
- 1 tsp sugar
- 2 spring onions, chopped
- Salt to taste
Method
- Salt the aubergine cubes, rest for 10 minutes and pat dry.
- Fry the aubergine in oil until soft and golden; remove.
- Scramble the eggs lightly and remove.
- Fry the garlic and chilli flakes for 30 seconds.
- Add the soy sauce, oyster sauce and sugar with 3 tbsp water.
- Return the aubergine and eggs; toss for 2 minutes and serve.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)11 g
Fat (estimate)18 g
Carbs (estimate)13 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
Nutrition values are estimates. Salting the aubergine first keeps it from soaking up too much oil. Reduce chilli for children. Contains egg and soy.