This Chinese eggplant recipe belongs to both the best Chinese recipes and Chinese vegetarian recipes. When I have it on my table, it disappears fast.
Eggplant is good for folks who need foods rich in potassium (Check out what's potassium deficiency and pottassium nitrate). It is also a good source of Dietary Fiber, Thiamin, Vitamin K, Manganese, Vitamin B6, Folate while it is very low in Cholesterol, a good choice for hight blood pressure diet.
I've made it one of my family's regular veggie recipes. It might even give you some quick dinner ideas today, or you can add it to your healthy Chinese food recipes to try later.
In this recipe, I use Chinese eggplants. I also tried other eggplants, it worked well too.
1. Chinese eggplants
4, cut into long pieces like shown in the picture above. You can cube them if you like. (If you use regular eggplant, it's fine.)
2. For the Sauce:
Place the eggplant pieces into a large bowl, sprinkle with a little salt. Fill with enough water to cover, and let it sit for about 25 minutes. Rinse and drain, dry with paper towels.
In a small bowl, stir together the ingredients of the sauce. Set it aside.
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