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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.

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

Servings
8

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • 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