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

• ½ teaspoon salt
• 1 ½ tablespoons white sugar
• ½ teaspoon garlic salt
• 1 tablespoon red wine vinegar
• 1 ½ tablespoons hoisin sauce
• ¼ cup canola oil
• ½ teaspoon red pepper flakes
• 2 large Chinese eggplant, chopped
• 1 ½ tablespoons low-sodium soy sauce
• 1 teaspoon chile oil

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.