Spicey Chineese Eggplant

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Japanese eggplants
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	Balsamic vinegar
		OR black chinkiang vinegar
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Red pepper flakes
2 tablespoons	30ml	Parsely - chopped

Recipe Instructions

Peel and cut eggplants into 1 inch by 2 inch strips. Mix sugar and Balsamic vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2 eggplants and cook, stirring constantly until lightly browned, about 5 minutes. Remove from pan. Heat remaining 1/2 oil and cook remaining eggplant in same fashion. Add all eggplant back to pan.

Add 1/2 teaspoon red pepper flakes, or more to taste. Cook, stirring, one minute more. Remove from heat. Add vinegar mixture and stir until liquid is absorbed. Add parsely. Serve over hot rice.

Source:
Jean-Marc Fullsack, in Eat More, Weigh Less

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