Hot and Sour Eggplant

Name: Hot and Sour Eggplant
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2-4 serving(s)
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

Submitted by zeldaz51

"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."

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Ready In:: 20mins
Ingredients:: 10
Serves:: 2-4

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

directions

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!

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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