Sweet and Sour Chinese Eggplant

A sweet and sour sauce is simmered with sauteed Chinese eggplants for an easy and flavorful side dish that's reminiscent of what you'd get for takeout.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 251 Calories

Ingredients

• 1 tablespoon red wine vinegar
• 2 large Chinese eggplant, chopped
• 1 teaspoon chile oil
• 0.5 teaspoon salt
• 0.25 cup canola oil
• 0.5 teaspoon garlic salt
• 0.5 teaspoon red pepper flakes
• 1.5 tablespoons white sugar
• 1.5 tablespoons hoisin sauce
• 1.5 tablespoons low-sodium soy sauce

Recipe Instructions

Step 1

Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.

Step 2

Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.

Step 3

Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.