BioVitz Healthy Recipe | Air-Fried Spicy Chinese Eggplant | Eat Right Weight Just!

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Ingredients:

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• 1 pound Asian eggplant

• 1 tbsp kosher salt

• 2 tbsp oil

• 1/2 pound ground turkey

• 2 tsp soy sauce

• 2 tbsp Chinese rice wine

• 1 tbsp garlic, minced

• 1 tsp ginger, skin removed, minced

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• 1/2 tsp Szechuan peppercorns, crushed

• 1 tbsp Chinese chili paste

• 2 tsp sugar

• 2 tbsp Chinese black vinegar

• 1 tsp cornstarch

• 1/2 tsp sesame oil

• 1 scallion, chopped

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Directions for the eggplant:

1. Trim tops off eggplant. Cut eggplant into ¾-inch thick pieces, about 3 inches in length.
2. Place in a bowl. Cover with cold water and 1 tbsp kosher salt. Let sit for 15 minutes.
3. Drain eggplant, rinse under cold water, and pat dry with paper towels.
4. Return eggplant to a dry bowl. Toss with one tbsp oil.
5. Air Fry eggplant at 390-400 degrees for about 15 minutes, until the inside flesh is tender.

For the sauce:

1. While eggplant is air-frying, prepare the Eggplant Meat Sauce.
2. Marinate ground turkey with soy sauce and 1 tsp rice wine for 15 minutes.
3. Heat 1 tbsp oil in a wok or large skillet.
4. Add garlic and ginger: Stir-fry until fragrant, about 30 seconds. Add crushed Szechuan peppercorns and chili paste. Cook for another minute.
5. Add marinated meat and stir-fry until brown.
6. Add rice wine, sugar, vinegar, and 3 tbsp water. Bring to a boil; then reduce heat and add air-fried eggplant. Toss and simmer for 2-3 minutes.
7. Mix cornstarch with 2 tsp cold water. Stir into eggplant to thicken sauce.
8. Drizzle with sesame oil and toss. Garnish with chopped scallions.

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[title style=”bold-center” text=”Per Serving” tag_name=”h1″]

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12 g fat (2 g sat)

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209 calories

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12 g protein

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12 g carb

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211 mg sodium

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7 g sugars

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3 g fiber

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