Hot and Sour Chinese Eggplant

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



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


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.


Calories: 153 kcal

Carbohydrates: 21.1 g

Cholesterol: 0 mg

Fat: 7.8 g

Fiber: 9.5 g

Protein: 3.4 g

Sodium: 1507 mg

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