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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

153.4 calories; 3.4 g protein; 21.1 g carbohydrates; 0 mg cholesterol; 1507.3 mg sodium. Full Nutrition

Reviews (241)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2006
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. Read More
(188)

Most helpful critical review

Rating: 1 stars
12/07/2010
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 again. To bad:( Read More
(7)
319 Ratings
  • 5 star values: 194
  • 4 star values: 92
  • 3 star values: 21
  • 2 star values: 6
  • 1 star values: 6
Rating: 4 stars
05/06/2006
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. Read More
(188)
Rating: 4 stars
05/06/2006
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. Read More
(188)
Rating: 5 stars
06/10/2007
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. Read More
(149)
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Rating: 5 stars
01/29/2008
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! Read More
(120)
Rating: 5 stars
08/02/2006
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 minutes with the eggplant after it was browned before sauce was added). i garnished with sesame seeds and served it with steamed brown rice. i can't even believe how good it is - it's going into the rotation for sure!! i'd imagine this simple sauce would be great with chicken or tofu as well. total keeper - love it! Read More
(50)
Rating: 5 stars
05/01/2007
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 added cut green bell peppers and ground chicken to it. my husband said it tasted like the kind he has eaten at restaurants. highly recommended if u like chinese food! Read More
(40)
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Rating: 5 stars
03/28/2006
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 it very much! Read More
(30)
Rating: 4 stars
04/12/2007
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 that I cooked up separately with just some salt and pepper. Doubled the sauce and used red pepper flakes because I had not chile oil or peppers on hand. I will make this again but I will try to make it a touch more sweet. Thanks. Read More
(26)
Rating: 5 stars
07/16/2008
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. Read More
(20)
Rating: 4 stars
02/10/2005
This was a great recipe but I thought it was lacking in extra vegetables. So I added: mushrooms green onions and chinese pea pods. Read More
(20)
Rating: 1 stars
12/07/2010
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 again. To bad:( Read More
(7)