Steamed Eggplant with Garlic Sauce
Steamed Eggplant with Garlic Sauce is a classic Chinese cold dish, particularly popular in Sichuan and Cantonese cuisines. It features tender, steamed eggplant strips topped with a vibrant, savory sauce made from minced garlic, soy sauce, vinegar, and chili oil. The dish is known for its silky texture and bold, aromatic flavor profile.
🍽️ Nutrition at a glance
This dish is relatively low in protein and carbohydrates, with most of its calories coming from the healthy fats in the garlic sauce and any added oils. It is a good source of dietary fiber, potassium, and antioxidants from the eggplant and garlic, with a typical serving containing around 150-200 calories.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 2.5 g |
| Carbs | 12 g |
| Fat | 6 g |
| Fiber | 4.5 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Vitamin C | 8 mg |
| Vitamin K | 5 mcg |
| Folate | 30 mcg |
| Manganese | 0.4 mg |
| Vitamin B6 | 0.15 mg |
| Magnesium | 25 mg |
| Iron | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved summer dish in China, valued for its cooling properties and ability to stimulate appetite in hot weather. Nutritionally, the steaming method preserves the eggplant's nutrients better than frying, and the garlic provides well-known immune-supporting compounds.
