P.f. Chang's Eggplant: A Delicious And Healthy Recipe

Introduction

Ingredients

• 1 large eggplant, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 4 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 2 tablespoons of vegetable oil
• 1 tablespoon of cornstarch
• 2 tablespoons of soy sauce
• 2 tablespoons of hoisin sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of honey
• 1/4 teaspoon of red pepper flakes
• 2 tablespoons of green onions, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.
2. Spread the eggplant, red bell pepper, and yellow onion on a baking sheet and drizzle with vegetable oil. Season with salt and pepper to taste, then toss to coat.
3. Bake for 20-25 minutes or until the vegetables are tender and slightly browned.
4. In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth.
5. In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, red pepper flakes, garlic, and ginger.
6. Heat a large skillet over medium-high heat. Add the sauce mixture and bring to a boil.
7. Add the roasted vegetables to the skillet and toss to coat with the sauce.
8. Reduce the heat to low and let simmer for 5-7 minutes, stirring occasionally.
9. Add the green onions and toss to combine.
10. Remove from heat and serve hot.

Nutrition

• Calories: 170
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 630mg
• Total Carbohydrates: 24g
• Dietary Fiber: 6g
• Sugars: 14g
• Protein: 3g

Conclusion