| | Directions | | 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 |
|
|
| Ingredients | | - |  | 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 |
| |
| |
