![](https://cdn.statically.io/img/www.allrecipes.com/thmb/_QViYUcSJryLYrbMeY8jch-NGFM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5599343-256fc5324fd44cedb0c9b3982c5b7c7f.jpg)
Ingredients
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2 long Chinese eggplants, cubed
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1 ½ tablespoons soy sauce
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1 tablespoon red wine vinegar
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1 tablespoon white sugar
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1 green chile pepper, chopped
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1 teaspoon cornstarch
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½ teaspoon chili oil, or to taste
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2 teaspoons salt
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2 tablespoons vegetable oil
Directions
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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.
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In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
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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 (per serving)
153 | Calories |
8g | Fat |
21g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 153 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Sodium 1507mg | 66% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 10g | 34% |
Total Sugars 10g | |
Protein 3g | 7% |
Vitamin C 33mg | 37% |
Calcium 29mg | 2% |
Iron 1mg | 5% |
Potassium 686mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.