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🍳 Twice-Cooked Eggplant

150 kcal · 30 min · 4 servings

Ingredients

• 300 g Eggplant
• 2 EL Soy Sauce
• 2 EL Chili Paste
• 2 Zehen Garlic
• 1 TL, gerieben Ginger
• 2 Spring Onions
• 200 ml Vegetable Broth
• 1 EL Chili Oil

Instructions

1. 1. Cut eggplant into cubes and boil in broth for 10 minutes.
2. 2. In a pan, sauté garlic and ginger.
3. 3. Add eggplant and sauté for 5 minutes.
4. 4. Add chili paste and soy sauce, stir well and simmer for 10 minutes.
5. 5. Garnish with spring onions and serve.

Nutrition per serving

• kcal: 150
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 20 g