Hot and Sour Chinese Eggplant


  • 4 long Chinese eggplants, cubed
  • 1 red capsicum
  • 3 tablespoons soy sauce
  • 2 tablespoon red wine vinegar
  • 2 tablespoon white sugar
  • 2 green chili pepper, chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon chili oil. If not available, use sesame oil
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tsp sesame seeds


  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 microwave-safe bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, chopped garlic, cornstarch and chili / sesame oil. Heat the sauce in microwave oven for 1 minute and then set it aside
  3. Heat the vegetable oil in a large skillet 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. Sprinkle sesame seeds on it
  5. Serve immediately with steamed rice

Serves: 4

Inspiration source:

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