Hot and Sour Chinese Eggplant

Hot and Sour Chinese Eggplant

212

"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 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1507 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

212
  1. 282 Ratings

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Most helpful positive review

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

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...

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 ...

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...

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...

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 ...

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 ...

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 ...

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...

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.

This was a great recipe, but I thought it was lacking in extra vegetables. So I added: mushrooms, green onions, and chinese pea pods.