Chinese Eggplant in Garlic Sauce
Chinese Eggplant in Garlic Sauce is a classic Sichuan dish featuring tender, silky eggplant stir-fried with a bold, savory-sweet sauce. The star ingredients are Chinese eggplant, garlic, and a sauce typically made from soy sauce, vinegar, sugar, and sometimes chili bean paste. It's a beloved staple in Chinese cuisine, particularly in Sichuan and Hunan provinces.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the eggplant and sauce, with some healthy fats from the cooking oil. It's a good source of dietary fiber and antioxidants from the eggplant, and a single serving typically ranges from 200-300 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 22 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 850 mg |
| Potassium | 380 mg |
| Vitamin C | 15 mg |
| Vitamin A | 250 IU |
| Vitamin K | 12 mcg |
| Folate | 40 mcg |
| Manganese | 0.5 mg |
| Iron | 1.2 mg |
| Calcium | 35 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish showcases the Chinese culinary principle of using a simple, flavorful sauce to transform a humble vegetable. Nutritionally, eggplant is unique for its high fiber content and the presence of nasunin, an antioxidant found in its purple skin that supports brain health.
