Sichuan Egg and Aubergine Stir-Fry
ChineseChinese RecipesDesi eggsMedium
Soft golden aubergine and ribboned egg tossed in a Sichuan chilli garlic sauce. A rich, savoury dish that pairs well with steamed rice.
Prep time15 min
Cook time12 min
Total time27 min
Servings3
Ingredients
- 3 Desi eggs
- 2 medium aubergines (baingan), cubed
- 2 tbsp cooking oil
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp chilli garlic sauce
- 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, then add the soy sauce, chilli garlic sauce and sugar.
- Return the aubergine and eggs and toss for 2 minutes.
- Top with spring onions and serve hot.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)11 g
Fat (estimate)18 g
Carbs (estimate)12 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 the chilli sauce for children. Contains egg and soy.