Spicy Eggplant with Black Vinegar Sauce Recipe - Vegetarian Times

Spicy Eggplant with Black Vinegar Sauce

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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.

  • 8Servings


  • 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 1/2-inch-thick pieces
  • 1/4 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

  • Calories: 66
  • Carbohydrate Content: 8 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 79 mg
  • Sugar Content: 5 g