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My review
Hot and Sour Chinese Eggplant
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
35 m servings 153 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 153 calories; 7.8 g fat; 21.1 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 1507 mg sodium. Full nutrition
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Reviews
Read all reviews 232308 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
12/6/2010
Not good at all. I don't know what happen, I followed it to a T but the eggplant was just wasn't good and I love eggplant. The sauce was good and had lots of flavor but I won't be making this ag...
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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 ...
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 use...
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...
8/2/2006
this recipe is REDICULOUSLY easy and SO good!! changes i made were minor: doubled the sauce, used arrowroot instead of cornstarch, added fresh string beans and a green pepper (cooked for a few ...
5/1/2007
this recipe is great! i tweaked it a bit by using sesame oil instead of chili oil and added cayenne pepper to taste. i also tripled the sauce recipe (except the cornstarch and vinegar)because i ...
3/28/2006
I thought this was really delicious. My husbad and I always order this dish (with ground pork) at the chinese restaurants and I've been looking for the recipe for a while now. Well we enjoyed ...
4/12/2007
This was pretty good. I used only 1 small eggplant and added 2 small zucchini, garlic and shallots to the eggplant and tossed everything in olive oil. Also added 1/2 lb. of ground chicken tha...
7/16/2008
Delicious! My six year old was begging for more! You could easily double the sauce and add chicken or pork to the mix - serve over brown rice.
2/9/2005
This was a great recipe, but I thought it was lacking in extra vegetables. So I added: mushrooms, green onions, and chinese pea pods.