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Hot and Sour Chinese Eggplant


Total Time: 35 min (Prep 30 min; Cook 5 min)

Yield: 4 servings




2 long Chinese eggplants, cubed

1 1/2 tablespoons soy sauce

1 tablespoon red wine vinegar

1 tablespoon white sugar

1 green chile pepper, chopped

1 teaspoon cornstarch

1/2 teaspoon chili oil, or to taste

2 teaspoons salt

2 tablespoons vegetable oil



Hot and Sour Chinese Eggplant


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.