READY IN 35 mins

Hot and Sour Chinese Eggplant

Read Reviews (193)

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

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

May 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.

—ChristineNS

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Most Helpful Critical Review

Dec 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 :(

—charamarie

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250 Ratings

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Jun 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.

—ANGCHICK

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Jan 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!

—Robin

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Aug 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!

—THREDDIES

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May 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!

—honeybunny

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Mar 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!

—Sue

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Apr 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.

—ACG2377

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Nutrition

Calories
153 kcal
8%

Carbohydrates
21.1 g
7%

Cholesterol
0 mg
0%

Fat
7.8 g
12%

Fiber
9.5 g
38%

Protein
3.4 g
7%

Sodium
1507 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot and Sour Chinese Eggplant

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 153
Calories from Fat: 70

% Daily Value *
Total Fat 7.8g 12 %
Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
Sodium 1507mg 60 %
Potassium 686mg 19 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 9.5g 38 %
Protein 3.4g 7 %
Sugars 10.2g
** Vitamin A 4 %
** Vitamin C 56 %
** Calcium 4 %
** Iron 9 %
** Thiamin 15 %
** Niacin 20 %
** Vitamin B6 17 %
** Magnesium 16 %
** Folate 35 %

* 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.