Hot and Sour Chinese Eggplant


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

Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
4 servings


  • 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


  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.

Nutrition Facts (per serving)

153 Calories
8g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 153
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 1507mg 66%
Total Carbohydrate 21g 8%
Dietary Fiber 10g 34%
Total Sugars 10g
Protein 3g
Vitamin C 33mg 167%
Calcium 29mg 2%
Iron 1mg 5%
Potassium 686mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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