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Hot and Sour Chinese Eggplant

Hot and Sour Chinese Eggplant

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
Bonnie

Bonnie

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1507 mg
  • 60%

Based on a 2,000 calorie diet

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.
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Reviews

ChristineNS
170

ChristineNS

5/6/2006

The first time I made this I followed it exactly and it was very tasty. Then the second time I made it, I added one large chopped onion, one chopped green pepper; sauted them first, then added the eggplant and I also added two minced garlic cloves towards the end of cooking. I also doubled the sauce. I replaced most of the sugar with splenda (diabetic here!)and it turned out really yummy. I will definitely be making this regularly.

ANGCHICK
140

ANGCHICK

6/10/2007

I did mine a little differently. I used regular eggplant and rice wine vinegar instead of red wine. I didn't have a chile pepper so I used a 1/4 tsp. cayenne. I didn't have chili oil so I used sesame. I peeled and sliced the eggplant and brushed both sides with additional sesame oil. I broiled them on both sides along with sliced slabs of red Bermuda onion rings also brushed with the sesame oil. Meanwhile, I combined the sauce ingredients (I doubled the sauce)and microwaved for 2 minutes until thickened, stirring every 30 seconds. When the eggplant was browned, I basted it and served it topped with toasted sesame seeds. It was delicious.

Robin
108

Robin

1/29/2008

Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked most appetizing so I tried it. I made 4 times the recipe, added 2 Tbs. of Cooking Sherry, 1 clove of garlic and omitted the salt. Also, I added a little chopped ginger, crushed red pepper flakes (instead of chilli oil) and a half of a red green peppper. This tastes just as good as our best local chinese restaurant and living so close to New York, I think I know good Chinese food. Thanks, Bonnie, now my family thinks I can really cook!

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