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Spicey Chineese Eggplant



Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


1 ¼ pounds eggplant
cup olive oil
3 tablespoons balsamic vinegar
or black chinkiang vinegar
2 teaspoons sugar
½ teaspoon red pepper flakes
2 tablespoons parsley leaves
fresh, chopped


Peel and cut eggplants into 1 inch by 2 inch strips.

Mix sugar and Balsamic vinegar.

Set aside. Heat ½ olive oil in wok. Add ½ eggplants and cook, stirring constantly until lightly browned, about 5 minutes.

Remove from pan.

Heat remaining ½ oil and cook remaining eggplant in same fashion.

Add all eggplant back to pan. Add ½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 42478% of calories from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 10g 39%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 17%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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