Vegan Chinese Aubergine Recipe | Yummly
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Vegan Chinese Aubergine

LAZY CAT KITCHEN(9)
Wendy Fages: "amazingly, even though I had to add oil to help i…" Read More
13Ingredients
60Minutes
420Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 2 eggplant (medium, / eggplants)
  • 2 teaspoons salt
  • 1 tablespoon corn flour
  • 2 tablespoons peanut oil (or other oil suitable for frying)
  • 3 garlic cloves (sliced thinly)
  • 2 spring onions (sliced thinly)
  • 1/2 chillies (1 red hot, or a pinch of chilli flakes, depending on your tolerance)
  • sesame seeds (to garnish, optional)
  • 3 tablespoons tamari soy sauce (for gluten-free version or soy sauce)
  • 4 teaspoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons corn flour (dissolved in 2 tbsp of water)
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    NutritionView More

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    420Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories420Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol
    Sodium3880mg162%
    Potassium1470mg42%
    Protein11g22%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber19g76%
    Sugars18g36%
    Vitamin A8%
    Vitamin C30%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Wendy Fages 2 months ago
    amazingly, even though I had to add oil to help it cook tender, it did not soak so much in that it made me nauseous. It was really good! Thank you for the simple instructions.
    Slavin 3 months ago
    Super tasty, will be making again.
    Albina Galeeva 4 months ago
    Keep on doing it over and over again! So yummy
    Rich L 5 months ago
    Made this several times, always enjoy it!
    Laura 5 months ago
    This was super tasty! I doubled the sauce recipe (except the syrup) because I added broccoli and zukes to the veggies. I also cooked a round roast in the instant pot with some sauce and beef broth to mix with the veggies and rice. I think I cut my egg plant wedges a little too thick making it difficult to get them nice and crispy.
    Taylor 5 months ago
    Made this exactly to the recipie except that I used white wine vinegar instead of rice vinegar and toasted off the sesame seeds before adding them. Had two not huge aubergines and it made 2 portions, but not huge ones. Really enjoyable, very tasty, lovely rich savoury flavour. Next time I make it I'll try grating the ginger though as my bf found the tiny cubes to be a bit too intense.
    Leah Lakeman 9 months ago
    It was pretty yum would do it again
    Sirella Pathéus a year ago
    Nice and easy vegan recipe. I added a courgette and some mushrooms because I didn’t have enough aubergines for four people and it was delish!
    Yassy 2 years ago
    I added peanuts, mushrooms and asparagus into it and took out the spring onions as I didn’t have any. Really delicious

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