Photo: Lily Banse
Asian Eggplant Stuffed with Spicy Minced Chicken
14 ingredients
Serves 4.
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Pine nuts have a buttery texture and a nutty, slightly resinous taste. They add richness and a touch of piney flavor to the sweet, savory and spicy chicken filling. Slender Asian eggplant is milder and more tender than its globe-shaped cousins, making it the perfect canvas for the layers of textures and tastes in this dish.
Estimated Nutrition (whole recipe, rough)
1032
Calories
51g
Protein
38g
Fat
121g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. canola oil
- 2 green onions, white and light green portions chopped and green tops sliced
- 1/2-inch piece fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 serrano chili, seeded and minced
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
- 4 Tbs. soy sauce, plus more as needed
- 1 Tbs. hoisin sauce
- 2 Tbs. pine nuts, toasted
- 2 Asian eggplant, each about 10 inches long
- 1/2 cup low-sodium chicken broth or stock
- 2 Tbs. water
- 1 1/2 tsp. cornstarch
- Red pepper flakes for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes