Spicey Chineese Eggplant

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Servings: 2 Difficulty: Intermediate
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Tender eggplant strips tossed in a sweet and spicy balsamic glaze for a quick vegan dinner.
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This vibrant dish transforms humble Japanese eggplants into a silky, savory centerpiece. The eggplants are quickly stir-fried until tender and coated in a glossy, tangy sauce made from balsamic vinegar and sugar. A hint of red pepper flakes adds a gentle warmth that balances the sweetness perfectly. It&# 226;€™s an incredibly fast weeknight meal that feels indulgent yet healthy. The texture is soft and melt-in-your-mouth, absorbing the rich flavors of the sauce. Serve it hot over steamed rice to soak up every last drop of the delicious glaze.

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Spicey Chineese Eggplant

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 222.2

Description

This vibrant dish transforms humble Japanese eggplants into a silky, savory centerpiece. The eggplants are quickly stir-fried until tender and coated in a glossy, tangy sauce made from balsamic vinegar and sugar. A hint of red pepper flakes adds a gentle warmth that balances the sweetness perfectly. It&# 226;€™s an incredibly fast weeknight meal that feels indulgent yet healthy. The texture is soft and melt-in-your-mouth, absorbing the rich flavors of the sauce. Serve it hot over steamed rice to soak up every last drop of the delicious glaze.

Ingredients

Directions

  1. Peel the Japanese eggplants and cut them into 1-inch by 2-inch strips.
  2. In a small bowl, mix together the sugar and balsamic vinegar. Set aside.
  3. Heat half of the olive oil in a wok or large skillet over medium-high heat.
  4. Add half of the eggplant strips to the wok. Cook, stirring constantly, until lightly browned and tender, about 5 minutes.
  5. Remove the cooked eggplant from the pan and set aside on a plate.
  6. Add the remaining olive oil to the wok and cook the remaining eggplant strips in the same manner until browned.
  7. Return all the eggplant to the pan. Add the red pepper flakes and cook, stirring, for one minute more.
  8. Remove the pan from heat. Pour in the vinegar and sugar mixture, stirring until the liquid is fully absorbed by the eggplant.
  9. Sprinkle with chopped parsley and serve immediately over hot rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 222.2kcal
% Daily Value *
Total Fat 20.3g32%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 20.6mg1%
Total Carbohydrate 10.3g4%
Dietary Fiber 4.3g18%
Sugars 6.5g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, balsamic, stir-fry, vegan, spicy, quick dinner, asian, vegetarian, healthy, side dish, chinese style, gluten free, easy recipe, weeknight meal, plant based, savory, wok, vegetables
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