Stir-Fried Eggplant with Garlic Sauce
Stir-Fried Eggplant with Garlic Sauce is a classic Chinese dish, particularly popular in Sichuan and Hunan cuisines. It features tender, silky eggplant pieces stir-fried with a bold, savory, and aromatic sauce made from garlic, soy sauce, and often chili bean paste (doubanjiang). The dish is celebrated for its rich, umami flavor and satisfying texture.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates and fat, with the eggplant absorbing cooking oil and the sauce often containing sugar and starch for thickening. It provides dietary fiber, vitamins like B6 and K, and antioxidants such as nasunin from the eggplant skin. A typical serving can range from 250 to 350 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 3 g |
| Carbs | 15 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 580 mg |
| Potassium | 350 mg |
| Vitamin C | 10 mg |
| Vitamin K | 12 µg |
| Vitamin B6 | 0.2 mg |
| Folate | 30 µg |
| Manganese | 0.3 mg |
| Magnesium | 25 mg |
| Iron | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish exemplifies the Chinese culinary principle of 'xiang' (fragrance), where garlic and other aromatics are used to build deep, complex flavors. Nutritionally, eggplant is unique for its high fiber content and the antioxidant nasunin, which is found in its purple skin and is studied for its potential health benefits.
