I am always looking for new ways to incorporate more vegetables and healthy foods into our diet. Before I tried this recipe, I didn’t care for eggplant at all. I decided to make this for my husband who is a big fan of just about all vegetables and pretty much anything spicy. I was pleasantly surprised when I tried this! Not only it is a change of pace from the usual eggplant dishes…It is a flavorful and healthy addition to your summer meals.
Typically, this recipe is made with Chinese eggplants which are longer and skinnier than the version most of us are used to. Since they are difficult to obtain in my area, and I don’t make it into the Asian market very often, I have learned to adapt my recipes with local ingredients.
You will need:
2 long Chinese eggplants or 1 large American classic eggplant
2 Tbsp soy sauce
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
2 Tbsp sugar
2 Tbsp flour
1 tsp olive oil
1 tsp chili paste
First cut the eggplant into cubes and sprinkle with salt.
Add just enough water to cover the eggplant. I put a plate on top to push the eggplant under the water. Soak for 30 min.
Thoroughly rinse the eggplant and pat dry with paper towels.
Mix remaining ingredients together for the sauce.
Coat the bottom of a pan with oil and brown the eggplant cubes.
Add the sauce and cook about 7 to 10 min or until sauce thickens a bit.