Tasty Eggplant Recipe

Photo Credits: whatsonxiamen.com

In this traditional Chinese eggplant recipe, vinegar and sugar are the real secrets behind, which adds an extra kick to the flavor of eggplant.

Prep time: 5 minutes  | Cook time: 10 minutes

Wok, bowl, serving plate.

Serves 2


  • 2 tomatoes, diced
  • 1 eggplant, diced
  • 1 tbsp. chopped scallion
  • 4 tbsps. flour
  • 4 garlic cloves, sliced
  • 5-10 tbsps. vegetable oil for deep-frying
  • 5-10 cups water


  • 1 tbsp. rice vinegar
  • 2 tbsps. light soy sauce
  • 2-4 tsps. white sugar, or to taste
  • 1-2 tsps. salt, or to taste


  1. Combine 5 tbsps. flour with 5-10 cups water in a mixing bowl until smoothy, stir into pinch of salt. Then coat eggplant cubes evenly.
  2. Heat 5-8 tbsps. vegetable oil in a wok over high heat until shimmering on the bottom, but not yet smoking, deep fry the coated eggplant cubes over medium high heat until golden.
  3. Making sauce by whisking 2 tbsps. light soy sauce, 1 tbsp. rice vinegar and 2-4 tsps. white sugar in a bowl.
  4. Pour off the excess oil, leaving about 2 tbsps. oil in a wok, saute garlic cloves briefly until aromatic, about 20-30 seconds, do not brown, add tomatoes and cook for about 2 minutes, then pour the sauce into the wok, add the eggplant cubes, stirring and tossing to mix everything together.
  5. Taste and season with salt, mix well, then transfer to a plate, for an added touch, try garnishing with chopped scallion before serving.

Nutritional information:
Servings per recipe: 2
Amount per serving:
Protein: 2.32 g
Total fat: 0.32 g
Carbohydrate: 4 g
Calories: 28 kcal
Credits to: whatsonxiamen.com