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+ servings

Chinese-Inspired Sweet and 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.
3.05 from 1731 votes
Prep Time 10 mins
Cook Time 7 mins
Course Side Dish
Cuisine Chinese, Gluten-free
Servings 2


  • 3 Chinese eggplants, cut into logs
  • half yellow bell pepper, sliced
  • 1 celery stalk, chopped
  • 2-3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 green onions, chopped
  • 1 tsp chilli like sambal oelek
  • 1 tbsp balsamic vinegar or Chinese black vinegar
  • 1 tsp sugar
  • 1 tbsp low sodium soy sauce
  • 1.5 tbsp of sesame oil
  • 2 tbsp canola oil for frying


  • Handful of fresh cilantro, chopped For garnish



  • In a medium bowl, whisk together garlic, ginger, green onions and chilli, vinegar, sugar, sesame oil and soy sauce, set aside.
  • Heat the canola oil in a skillet over medium-high heat.
  • Add eggplant, bell pepper and celery, sauté until soften, about 3 minutes.
  • Add vinegar mixture, stirring frequently and allow excess water to evaporate, about 3 minutes.
  • Remove from heat and sprinkle with cilantro.
Keyword Eggplant, Spicy
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