2-3 tbsp vegetable oil

1 large or 2 smaller eggplant, cut into 2½ cm chunks

1 tbsp garlic infused oil

1 red chili, thinly sliced

small pack cilantro

For the sauce

2 tbsp gluten free soy sauce

2 tbsp Chinese black or red wine vinegar

1 tbsp golden caster sugar

1 tsp cornflour, dissolved into 2 tbsp water


In a small bowl, mix together the sauce ingredients.

Heat a large frying pan and pour in 1 tbsp of the oil. Season the eggplant and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) – this will take about 15 mins.

Set aside.

Pour the remaining oil into a wok. Add the eggplant and pour the sauce over.

Stir together, turn the heat down to low and cover with a lid for 2 mins.

Take the lid off and stir-fry again for 1 min more.

Serve with chili slices and cilantro sprinkled over.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Hot & sour eggplant
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