Hot and Sour Chinese Eggplant


  • 2 long Chinese eggplants, cubed
  • 1 1/2 Tbsp. soy sauce
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. white sugar
  • 1 green chili pepper, diced
  • 1 tsp. cornstarch
  • 1/2 tsp. chili oil
  • 2 tsp. salt
  • 2 Tbsp. sesame oil or oil of choice


  1. Once the eggplant is cubed, place cubes in a large bowl and sprinkle with salt. Let sit until eggplant is sweating, then rinse off salt and drain, pat dry with paper towels.
  2. In a small bowl, whisk soy sauce, red wine vinegar, white sugar, chili pepper, cornstarch, and chili oil. Set aside.
  3. In a large skillet or wok, heat oil over medium heat. Add eggplant and sauté until tender and beginning to brown, around 7-10 minutes. Add sauce and mix. Cook until sauce is thick, and eggplant is coated. Serve immediately.

Nutrition per serving: 150 calories, 17 g carbohydrates, 7 g fat, 5 g fiber, 3 g protein, 500 mg sodium, 11 g sugar.

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