Hot and Sour Chinese Eggplant recipe

All Recipes Best Recipe Side Dish Vegetables Eggplant

Ingredients

2 long Chinese eggplants, cubed
1 ½ tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
½ teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Nutrition Info

153.4 calories
carbohydrate: 21.1 g
cholesterol: : -
fat: 7.8 g
fiber: 9.5 g
protein: 3.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 1507.3 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.

  2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.

  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!

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