*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.
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.
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.
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!
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!
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!
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!
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.
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:(
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