nutritional information

Per 1/2-cup serving:

  • Calories: 66
  • Protein: 1 g
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 8 g
  • Cholesterol: 0 mg
  • Sodium: 79 mg
  • Fiber: 2 g
  • Sugar: 5 g
Vegan

Spicy Eggplant with Black Vinegar Sauce

Spicy Eggplant with Black Vinegar Sauce

Serves 8

30 minutes or fewer

Chinese black vinegar is a rich, dark, sour-sweet condiment much like aged balsamic vinegar; in fact, you can substitute balsamic vinegar here.
  • 3 Tbs. Chinese black vinegar
  • 1 Tbs. sugar
  • 1 Tbs. low-sodium soy sauce or tamari
  • 2 Tbs. vegetable or peanut oil
  • 2 Tbs. minced fresh ginger
  • 1 tsp. sambal oelek, or more to taste
  • 2 cloves garlic, minced (2 tsp.)
  • 1 medium onion, thinly sliced (1 cup)
  • 1 lb. Japanese eggplant, halved and cut into ½-inch-thick pieces
  • 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.

April 2010 p.75

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