This Asian style recipe mixes sweet and sour together to make a dish that your family will love!

 

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Rating: 41

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serving Size: 4

Ingredients

  • 2 Chinese Eggplants, cubed
  • 1 1/2 Tablespoons Soy Sauce
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Sugar
  • 1 Green Chile Pepper, seeded and chopped
  • 1 Teaspoon Cornstarch
  • 1/2 Teaspoon Chili Oil
  • 2 Teaspoons Salt
  • 2 Tablespoons Vegetable Oil

Instructions

  1. In a large bowl combine the eggplant with some salt and cover with water for 30 minutes. Drain, rinse then dry thoroughly.
  2. In a blender combine the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Pulse until completely combined.
  3. In a large skillet over medium-high heat heat the vegetable oil and fry the eggplant until tender and beginning to brown; about 10 minutes. Pour in the sauce, cook until thickened.
  4. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/hot-sour-eggplant-recipe/