Fried Sweet and Spicy Eggplant

    (306)
    45 minutes

    This dish is a creative and a delicious way to serve Chinese style eggplant. The chilli adds a great kick.


    281 people made this

    Ingredients
    Serves: 4 

    • 2 Chinese eggplants, cubed
    • 1 1/2 tablespoons soy sauce
    • 1 tablespoon red wine vinegar
    • 1 tablespoon white sugar
    • 1 green chilli, chopped
    • 1 teaspoon cornflour
    • 1/2 teaspoon chilli oil, or to taste
    • 2 teaspoons salt
    • 2 tablespoons vegetable oil

    Directions
    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. 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.
    2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chilli, cornflour and chilli oil. Set the sauce aside.
    3. Heat the vegetable oil in a large frypan or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes.
    4. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

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    Reviews and Ratings
    Global Ratings:
    (306)

    Reviews in English (229)

    by
    182

    The first time I made this I followed it exactly and it was very tasty. Then the second time I made it, I added one large chopped onion, one chopped green pepper; sauted them first, then added the eggplant and I also added two minced garlic cloves towards the end of cooking. I also doubled the sauce. I replaced most of the sugar with splenda (diabetic here!)and it turned out really yummy. I will definitely be making this regularly.  -  06 May 2006  (Review from Allrecipes USA and Canada)

    by
    146

    I did mine a little differently. I used regular eggplant and rice wine vinegar instead of red wine. I didn't have a chile pepper so I used a 1/4 tsp. cayenne. I didn't have chili oil so I used sesame. I peeled and sliced the eggplant and brushed both sides with additional sesame oil. I broiled them on both sides along with sliced slabs of red Bermuda onion rings also brushed with the sesame oil. Meanwhile, I combined the sauce ingredients (I doubled the sauce)and microwaved for 2 minutes until thickened, stirring every 30 seconds. When the eggplant was browned, I basted it and served it topped with toasted sesame seeds. It was delicious.  -  10 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    116

    Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked most appetizing so I tried it. I made 4 times the recipe, added 2 Tbs. of Cooking Sherry, 1 clove of garlic and omitted the salt. Also, I added a little chopped ginger, crushed red pepper flakes (instead of chilli oil) and a half of a red green peppper. This tastes just as good as our best local chinese restaurant and living so close to New York, I think I know good Chinese food. Thanks, Bonnie, now my family thinks I can really cook!  -  29 Jan 2008  (Review from Allrecipes USA and Canada)

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