Spicy Chinese Eggplant Recipe

  • 3 tablespoons black Chung King vinegar or balsamic vinegar
  • 2 teaspoons sugar
  • Salt
  • 1 1/4 pounds Japanese eggplants
  • 1/3 cup olive oil
  • 1/2 teaspoon crushed hot red pepper, or to taste
  • 2 tablespoons minced parsley
Mix vinegar, sugar, and 3/4 tsp. salt. Cut eggplants into 1/2" wide, 2" long strips.Heat olive oil in wok or large skillet over medium-high heat. Add eggplants and cook, stirring constantly, until lightly browned, about 5 minutes. Cook in 2 batches if necessary. Add red pepper and stir briefly. Remove pan from heat and add vinegar mixture. Stir until liquid is thoroughly absorbed, 1 to 2 minutes. Stir in parsley. 4 servings
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