Hot And Sour Eggplant Recipe

Name: Hot And Sour Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2 one european eggplants or 2 six small Japanese eggplants, cut in large cubes; 2 teaspoons salt; 1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce; 1 tablespoon rice vinegar or 1 tablespoon red wine vinegar; 1 tablespoon white sugar; 1 small green or red fresh chili pepper, minced; 1 teaspoon cornstarch; 1/2 teaspoon chili oil or 1/2 teaspoon hot sauce, to taste; 1 large garlic clove, minced; 2 tablespoons vegetable oil

Servings: persons

2 2 one european eggplants or 2 six small Japanese eggplants, cut in large cubes
2 teaspoons salt
1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar or 1 tablespoon red wine vinegar
1 tablespoon white sugar
1 small green or red fresh chili pepper, minced
1 teaspoon cornstarch
1/2 teaspoon chili oil or 1/2 teaspoon hot sauce, to taste
1 large garlic clove, minced
2 tablespoons vegetable oil

1
Place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. Place a saucer or bowl on top to keep eggplant submerged. Let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
2
Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside.
3
Heat the vegetable oil in a large skillet or wok on medium-high heat. Add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. Add the minced garlic during the last 30 seconds of stir-frying.
4
Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 2 one european eggplants or 2 six small Japanese eggplants, cut in large cubes, 2 teaspoons salt, 1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce, 1 tablespoon rice vinegar or 1 tablespoon red wine vinegar, and more.

Yes, Hot And Sour Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot And Sour Eggplant

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