🫙 From the Spice Rack
Spicey Chineese Eggplant
1 1/4 lb Japanese Eggplants 1/3 c Olive Oil 3 T Balsamic Vinegar Or Black Chinkiang Vinegar 2 ts Sugar 1/2 ts Red Pepper Flakes 2 T Parsely, chopped Peel and cut eggplants into 1 i...
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Ingredients5 items
Ingredients
- 11/4 lb japanese eggplants
- 1/3cup olive oil
- 3tsp balsamic vinegar
- 1/2tsp red pepper flakes
- 2tsp parsely, chopped
Directions
- 1
1 1/4 lb Japanese Eggplants 1/3 c Olive Oil 3 T Balsamic Vinegar Or Black Chinkiang Vinegar 2 ts Sugar 1/2 ts Red Pepper Flakes 2 T Parsely,
- 2
Mix sugar and Balsamic vinegar
- 3
Set aside
- 4
Heat 1/2 olive oil in wok
- 5
Add 1/2 eggplants and cook, stirring constantly until lightly browned, about 5 minutes
- 6
Remove from pan
- 7
Heat remaining 1/2 oil and cook remaining eggplant in same fashion
- 8
Add all eggplant back to pan