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: : -

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

4 servings

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