Spicy Eggplant with Black Vinegar Sauce
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.
April 2010 p.75
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.