Vegan Oven Baked Eggplant Recipe

Name: Vegan Oven Baked Eggplant Recipe
Total time: 40 min
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Soft and flavourful eggplant that has been double baked in a garlicky spicy succulent sauce.This simple recipe uses only 5 ingredients to make a simple side dish that is full of flavour. It uses a simple method to draw moisture out of the eggplant pieces to improve the texture and flavour.Sometimes, making a delicious and healthy vegetable side dish can be so simple and fresh, made using only 5 accessible ingredients.

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40minstotal

10minsPrep

30minsCook

ingredients serve

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Ingredients For Vegan Oven Baked Eggplant Recipe

2 Chinese long eggplants Nos
Ingredients for sauce
2.5 tablespoon Oil
0.5 cup Garlicfinely diced
0.25 cup Red Onion Diced
0.25 cup Red and green chillies diced
0.25 cup Coriander stems diced
2 tablespoon Sichuan dou ban jiang
2 tablespoon Soy sauce
2 tablespoon Chinese cooking wine
1 teaspoon Cornstarch
2 tablespoon Water
Diced green chillies for garnish
Diced coriander leaves for garnish

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Directions : Vegan Oven Baked Eggplant Recipe

STEP 1.Wash and dry 2 chinese long eggplants.

STEP 3.1 place 2 chinese long eggplants on a baking tray and place them in a preheated oven at 370 degrees fahrenheit and bake for 25 minutes.

STEP 4.2 in a saucepan add 2 ½ tbsp of oil, ½ cup finely diced garlic, ¼ cup diced red onion, ¼ cup diced red and green chillies, ¼ cup diced coriander stems.

STEP 5.3 stir and cook the ingredients until fragrant.

STEP 6.4 then add 2 tbsp sichuan dou ban jiang, 2 tbsp soy sauce, 2 tbsp chinese cooking wine. Mix together.

STEP 7.5 add cornstarch water (1tsp cornstarch + 2 tbsp water). Mix well together for 1 to2 minutes till the sauce thickens.

STEP 8.6 after 25 minutes, take the eggplants out of the oven. Keep them aside to cool. The skin will be brown colour after baking.

STEP 9.7 make a cut along the centre of the eggplant lengthwise to open it up. Cut off the stalk. It will open like a book.cut across breadthwise to help the flesh to easily absorb the sauce. Do not cut through the skin on the other side.

STEP 10.8 spoon the sauce generously over the entire open eggplant. Do not leave any part uncovered as it will turn dry after the second baking.

STEP 11.9 return to the oven and bake for 6 to 8 minutes.

STEP 12.10 serve the eggplant garnished with chopped green chillies and coriander leaves.

Nutrition
value

488

calories per serving

38 g Fat7 g Protein22 g Carbs15 g FiberOther

Current Totals

38 g Fat
7 g Protein
22 g Carbs
15 g Fiber

MacroNutrients

Carbs
22 g
Protein
7 g
Fiber
15 g

Fats

Fat
38 g

Vitamins & Minerals

Calcium
124 mg
Iron
6 mg
Vitamin A
2285 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
60 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
143 mg
Manganese
1 mg
Phosphorus
154 mg
Selenium
10 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.