Tuesday, December 18, 2012

Chinese Style Eggplant

2 japanese eggplants or multiple chinese (egg) eggplants chopped
2 Tbsp oil
1.5 Tbsp Soy sauce
1 Tbsp red wine vinegar or l.5 tsp of black vinegar
1 Tbsp sugar
1 Chili sliced thin
1 tsp corn starch
2 tsp salt
1/2 tsp chili oil

Heat oil and fry eggplant.  Add the rest of the ingredients and braise until the eggplant is cooked through and the sauce has thickened.

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