Spicy Eggplant with Black Vinegar Sauce Recipe | Vegetarian Times Skip to main content

Spicy Eggplant with Black Vinegar Sauce

Chinese black vinegar is a rich, dark, sour-sweet condiment much like aged balsamic vinegar; in fact, you can substitute balsamic vinegar here.



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3 Tbs. Chinese black vinegar
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1 Tbs. sugar
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1 Tbs. low-sodium soy sauce or tamari
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2 Tbs. vegetable or peanut oil
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2 Tbs. minced fresh ginger
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1 tsp. sambal oelek, or more to taste
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2 cloves garlic, minced (2 tsp.)
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1 medium onion, thinly sliced (1 cup)
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1 lb. Japanese eggplant, halved and cut into ½-inch-thick pieces
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¼ cup chopped cilantro


1. Whisk together vinegar, sugar, and soy sauce in small bowl; set aside.
2. Heat oil in wok over medium heat. Add ginger, sambal oelek, and garlic,
and cook 30 seconds, or until fragrant. Add onion, and cook 4 minutes, or until softened. Stir in eggplant, and cook 2 to 3 minutes, or until browned and softened. Stir in vinegar mixture. Remove from heat, and serve sprinkled with cilantro.

Nutrition Information: 

1 g
Total Fat: 
3 g
Saturated Fat: 
1 g
8 g
0 mg
79 mg
2 g
5 g
Serves 8

Comments on this Recipe

I made this with zucchini instead of eggplant, was generous with the sambal oelek because I like spicy, threw in 2/3 cup of cooked rice towards the end. Finally I added some chopped pineapple. Then we were cooking with gas.