Best 2 Hot And Sour Eggplant Recipes
**Hot and sour eggplant is a classic Sichuan dish that is known for its bold flavors and spicy kick.** The dish is made with eggplant that is first fried until tender, then coated in a flavorful sauce made with vinegar, soy sauce, garlic, ginger, and chili peppers. Hot and sour eggplant can be served as an appetizer or main course, and is often served with rice. **In this article, we will provide two recipes for hot and sour eggplant: one for a traditional Sichuan version and one for a milder version that is suitable for those who do not like spicy food.** Both recipes are easy to follow and can be made with ingredients that are easily found at most grocery stores. So gather your ingredients and get ready to enjoy this delicious and flavorful dish!
Let's cook with our recipes!
HOT AND SOUR CHINESE EGGPLANT
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
Provided by Bonnie
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
- 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. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g
HOT AND SOUR EGGPLANT
You can serve this as a vegan main dish on top of cooked grains or as a side dish. I like it on the side with some fried rice loaded with vegetables and some grilled chicken. Other vegetables, like colored peppers and chunks of onion, can be added. The secret is the sauce. If your eggplants are not young and tender, peel them first.
Provided by zeldaz51
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. Place a saucer or bowl on top to keep eggplant submerged. Let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
- Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside.
- Heat the vegetable oil in a large skillet or wok on medium-high heat. Add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. Add the minced garlic during the last 30 seconds of stir-frying.
- Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!
Nutrition Facts : Calories 279.4, Fat 14.6, SaturatedFat 1.9, Sodium 3091.3, Carbohydrate 37, Fiber 16.1, Sugar 18.5, Protein 6.6
Tips:
- Choose the right eggplant: Select a firm, dark purple eggplant that is free of blemishes and bruises. A good eggplant should feel heavy for its size.
- Cut the eggplant properly: Cut the eggplant into even-sized cubes or slices so that they cook evenly. If you are using a Japanese eggplant, you can leave the skin on. If you are using a regular eggplant, you should peel it before cutting.
- Soak the eggplant in water: Soaking the eggplant in water for 30 minutes before cooking will help to remove the bitterness. This is especially important if you are using a regular eggplant.
- Use a well-seasoned wok: A well-seasoned wok will help to prevent the eggplant from sticking. If you don't have a wok, you can use a large skillet or Dutch oven.
- Don't overcrowd the wok: When cooking the eggplant, don't overcrowd the wok. This will prevent the eggplant from cooking evenly.
- Cook the eggplant over high heat: Hot and sour eggplant is best when cooked over high heat. This will help to create a slightly charred exterior and a tender interior.
- Serve the eggplant immediately: Hot and sour eggplant is best served immediately after it is cooked. This will ensure that the eggplant is crispy and flavorful.
Conclusion:
Hot and sour eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. By following these tips, you can create a flavorful and authentic hot and sour eggplant dish that your family and friends will love.
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