Lotus Ginger Eggplant is a delightful Chinese dish that combines the unique flavors of eggplant and ginger with a touch of lotus root. This halal recipe is perfect for those seeking a vegetarian option without compromising on taste. The eggplant is soft and absorbs the aromatic ginger, while the lotus root adds a delightful crunch. Soy sauce and sesame oil bring a rich umami depth, making it a favorite among lovers of Asian cuisine. Often enjoyed as a side dish or a main course, this recipe is loved for its balance of textures and flavors, providing a comforting yet exotic taste experience.
Lotus Ginger Eggplant
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 2 Piece
- Ginger – 1 Tbsp
- Lotus root – 1 Piece
- Soy Sauce – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Garlic – 2 Clove
- Spring Onion – 2 Stalk
- Cornstarch – 2 Tbsp
- Water – 100 Ml
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
5 Grams
Protein
50 Grams
Carbohydrates
7 Grams
Dietary Fiber
800 Mg
Sodium
12 Mg
Vitamin C
Directions
Step 1
Slice the eggplant and lotus root into thin rounds and set aside.
Step 2
In a bowl, mix soy sauce, sesame oil, cornstarch, and water to make a sauce.
Step 3
Heat a pan over medium heat and add the sesame oil. Sauté the ginger and garlic until fragrant.
Step 4
Add eggplant slices to the pan and cook until they become soft.
Step 5
Add lotus root slices and continue to stir-fry for another 5 minutes.
Step 6
Pour in the prepared sauce and stir well.
Step 7
Simmer for 10 minutes until the sauce thickens. Garnish with chopped spring onions before serving.
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