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Ingredients

How to make it

  • Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes.
  • Rinse well, and drain on paper towels.
  • In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil.
  • Set the sauce aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes.
  • Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated.
  • Serve immediately.
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Reviews & Comments 1

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    " It was excellent "
    theplerolsen ate it and said...
    never thought I liked eggplant. But this is great!
    Was this review helpful? Yes Flag
    " It was excellent "
    jo_jo_ba ate it and said...
    Never had eggplant, but this looks like a great way to try it!
    Was this review helpful? Yes Flag

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