• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Spicey Chineese Eggplant

  • Recipe Submitted by on

Category: Asian, Main Dish, Vegetables

 Ingredients List

  • 1 1/4 lb Japanese Eggplants
  • 1/3 c Olive Oil
  • 3 tb Balsamic Vinegar
  • Or Black Chinkiang Vinegar
  • 2 ts Sugar
  • 1/2 ts Red Pepper Flakes
  • 2 tb Parsely, chopped


Peel and cut eggplants into 1 inch by 2 inch strips. Mix sugar and Balsamic
vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2 eggplants and
cook, stirring constantly until lightly browned, about 5 minutes. Remove
from pan. Heat remaining 1/2 oil and cook remaining eggplant in same
fashion. Add all eggplant back to pan. Add 1/2 teaspoon red pepper flakes,
or more to taste. Cook, stirring, one minute more. Remove from heat. Add
vinegar mixture and stir until liquid is absorbed. Add parsely. Serve over
hot rice.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?