Best Hot And Sour Eggplant Recipes

HOT AND SOUR CHINESE EGGPLANT

Hot and Sour Chinese Eggplant image

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

Provided by Bonnie

Categories Side Dish Vegetables Eggplant

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 long Chinese eggplants, cubed
1 ½ tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
½ teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Steps:

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.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g

HOT AND SOUR EGGPLANT

Hot and Sour Eggplant image

You can serve this as a vegan main dish on top of cooked grains or as a side dish. I like it on the side with some fried rice loaded with vegetables and some grilled chicken. Other vegetables, like colored peppers and chunks of onion, can be added. The secret is the sauce. If your eggplants are not young and tender, peel them first.

Provided by zeldaz51

Categories Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.
Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside.
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.
Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!

Nutrition Facts : Calories 279.4, Fat 14.6, SaturatedFat 1.9, Sodium 3091.3, Carbohydrate 37, Fiber 16.1, Sugar 18.5, Protein 6.6