How To Make Hot & Sour Aubergines
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Serves:
Ingredients
- 2 large eggplants, cut into thin strips
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-inch ginger, minced
- 2 green chilies, sliced
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
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Heat oil in a large skillet or wok over medium-high heat.
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Add minced garlic, ginger, and sliced green chilies. Stir-fry for 1 minute.
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Add the eggplant strips and stir-fry for 5-7 minutes until softened and slightly browned.
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Add sliced red bell pepper and continue stir-frying for another 2 minutes.
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In a small bowl, whisk together soy sauce, rice vinegar, chili sauce, honey, and cornstarch mixture.
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Pour the sauce over the eggplant and bell pepper in the skillet. Stir well to coat the vegetables evenly.
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Cook for 2-3 minutes until the sauce thickens and coats the vegetables.
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Season with salt to taste.
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Garnish with fresh cilantro and serve hot with steamed rice or noodles.
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 670mg
- Total Carbohydrates : 27g
- Dietary Fiber : 8g
- Sugar : 13g
- Protein : 4g
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