Spicey Chineese Eggplant

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;ÂÂs 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.

Cuisine: Japanese

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 222.2

Dietary: Gluten-free, Vegetarian

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;ÂÂs 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

1 1/4 pound Japanese Eggplants
1/3 cup Olive Oil
3 tablespoon Balsamic Vinegar

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

Read it online: https://www.chefs-mate.com/recipe/spicey-chineese-eggplant/