Jade Chrysanthemum-Infused Halal Eggplant with Wolfberry and Ginger Essence is a delightful Chinese dish that blends the earthy flavors of eggplant with the sweet and aromatic notes of chrysanthemum and wolfberry. The dish is gently infused with ginger essence, adding a warm, spicy undertone that complements the other ingredients. This halal-friendly recipe is not only a feast for the taste buds but also offers a visual treat with its vibrant colors and textures. A traditional favorite, it is loved for its unique combination of flavors and its health benefits, as both wolfberry and ginger are known for their antioxidant properties. Perfect for a family dinner or special occasion, this dish is sure to impress.
Jade Chrysanthemum-Infused Halal Eggplant with Wolfberry and Ginger Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 2 Piece
- Ginger – 2 Tbsp
- Wolfberry – 50 Grams
- Chrysanthemum – 1 Cup
- Soy Sauce – 3 Tbsp
- Garlic – 3 Cloves
- Sesame Oil – 2 Tbsp
- Vegetable Oil – 2 Tbsp
- Chicken Broth – 1 Cup
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
800 Mg
Sodium
35 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
12 Grams
Sugars
8 Grams
Protein
Directions
Step 1
Slice the eggplants into thick rounds and set aside.
Step 2
In a pan, heat vegetable oil over medium heat and add the ginger and garlic. Sauté until fragrant.
Step 3
Add the eggplant slices to the pan and cook until they start to soften, about 5 minutes.
Step 4
Pour in the chicken broth and soy sauce, and add the wolfberries. Stir to combine.
Step 5
Add the chrysanthemum leaves and simmer for another 10 minutes, allowing the flavors to meld.
Step 6
Adjust seasoning with salt if needed.
Step 7
Finish with a drizzle of sesame oil before serving hot.
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