Sweet And Sour Eggplants

Sweet And Sour Eggplants

A very good morning to all out there from Taste of Saras Kitchen.The weekend is nearing and it's time for me to spend our weekends in our native. Before I go another tempting yet a very simply Chinese type vegetable from my kitchen to yours. Stay tuned for more recipe soon. Wishing all my readers a very Happy Thanksgiving Day..Take care and be back soon with all the delicious Thanksgiving recipes.If you thought eggplant was a boring vegetable you haven't eaten this dish. Try it, you'll definitely like it .This is one of those dishes you stumble upon that are too good to keep to yourself. Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!"

Serving Size:4

Ingredients:
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tbsp red wine vinegar
1 tbsp white sugar
1 green chile pepper, chopped
1 tsp cornstarch
1/2 tsp chili oil
2 tsp salt
2 tbsp vegetable oil

Preparation Methods:
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.