Chinese-Inspired Sweet & Sour Eggplant [Vegan/Gluten-Free]
A deliciously sweet and savoury dish that can be served with rice or on its own. Fresh eggplants sautéed with garlic, ginger, chilli, balsamic vinegar, soy sauce and sesame oil.
Ingredients
- 2 Chinese eggplants, cut into logs
- half yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, chopped
- 1 tsp chilli like sambal oelek
- 2 tbsp balsamic vinegar or Chinese black vinegar
- 2 tbsp low sodium soy sauce or tamari
- 1 tbsp sugar
- 1 tbsp of sesame oil
- 3 tbsp canola oil for frying
Other
- Handful of fresh cilantro, chopped For garnish
Instructions
Prep:
- In a medium bowl, whisk together garlic, ginger, green onions and chilli, vinegar, soy sauce, sugar and sesame oil set aside.
- Heat the canola oil in a skillet over medium-high heat.
- Add eggplant, bell pepper and celery, sauté until softened, about 5 minutes.
- Add vinegar mixture, stirring frequently and allow excess liquid to evaporate, about 3 minutes.
- Remove from heat and sprinkle with cilantro.