Years ago, I spent a couple months in China and while I really enjoyed learning about the culture and history, I was tortured by things I wanted to eat but could not because of celiac disease. That darn gluten!
Honestly, I thought eating in China would be easy, I mean rice is such a staple. But there is a lot more to Chinese cuisine than rice. And a lot of that cuisine includes soy sauce and MSG – in China the MSG is made from wheat – so there you have it!
On dish a dinner guest of mine ordered was crispy eggplant. It looked and smelled delicious. I was green with envy.
I decided to make my own version gluten-free thanks to San-J 50% less Sodium Tamari Lite which also made it possible to make the dish lower in sodium.
This recipe is sooooo good! And quick! It makes for a great weeknight dinner.
Do yourself a favor and give this recipe a try!
For more Asian recipes, go HERE.
Crispy Chinese Eggplant
Servings: 2
Calories: 232kcal
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Combine the tamari, vinegar, honey, fish sauce, and 1 tablespoon of water in a small mixing bowl and set aside.
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Mix 3 tablespoons water with cornstarch in a medium mixing bowl.
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Cut eggplant lengthwise into quarters. Remove the center section containing most of the seeds using a sharp knife. Cut diagonally into ½-inch strips – place in the mixing bowl with the cornstarch mixture. Toss well to coat.
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Add enough oil to a wok to fill about ½-inch deep. Heat over medium heat to about 300° degrees F. (To check temperature without a thermometer, dip a wooden chopstick or the handle of a wooden spoon into the oil, if bubbles form around the wood and float up, it is hot enough. If the bubbles are rapid, it is too hot.) Place a paper towel-lined plate next to the stove.
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Working in batches to avoid overcrowding, add the eggplant to the hot oil and gently fry, turning often, until golden brown. Remove with a slotted spoon and place on the paper towel-lined plate. Discard all but about 1 tablespoon of the oil. Add the garlic, chili pepper, and ginger. Cook, stirring, for about 30 seconds. Add the tamari sauce and cook until it starts to bubble. Add in the eggplant, sesame seeds, cilantro, and green onion. Cook, stirring, for another minute.
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Serve over rice topped with peanuts and cilantro
Nutrition Facts
Crispy Chinese Eggplant
Amount Per Serving
Calories 232
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Sodium 249mg10%
Potassium 753mg22%
Carbohydrates 29g10%
Fiber 10g40%
Sugar 15g17%
Protein 8g16%
Vitamin A 262IU5%
Vitamin C 16mg19%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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