I attempted to recreate the Chinese eggplant dish from our favorite Asian restaurant.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large Chinese eggplant, chopped
- ½ teaspoon salt
- 1 ½ tablespoons white sugar
- 1 ½ tablespoons low-sodium soy sauce
- 1 ½ tablespoons hoisin sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon chile oil
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic salt
- ¼ cup canola oil
Instructions
- 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.
- Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
- 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.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 12 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 820 mg |
| Sugars | 14 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |