Wok - Eggplants with Orange and Red Bell Peppers

Hoje para Jantar

Eggplant is often used as the mainstay of vegetarian dishes, its meaty texture being ultimately satisfying, and its mellow flavor a canvas (or sponge, more like it) for all manner of flavorings from a great many cultures. Take this Asian inspired dish, for instance, where eggplant is cooked with rice vinegar, bell peppers, soy sauce, and a tiny bit of sugar in a wok if you have one, otherwise a deep sided skillet.


  • 3 tablespoons vegetable oil
  • 1 garlic clove (finely chopped)
  • 3 eggplants (cut in halves and then diagonally)
  • 1 teaspoon white rice vinegar
  • 1 red bell pepper (thinly sliced)
  • 1 orange bell pepper (thinly sliced)
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon fresh coriander (finely chopped)


  1. Heat the wok, and add the oil.
  2. When it starts smoking, saute the garlic until its aroma is released.
  3. Add the eggplant and saute for about 30 seconds.
  4. Add the vinegar.
  5. Lower the heat and let it cook, covered, for about 5 minutes, stirring occasionally.
  6. When the pieces of eggplant are tender and soft, add the peppers and stir.
  7. Add the soy sauce and sugar and cook, uncovered, for about 2 minutes.
  8. Remove from heat and let stand for about 2 minutes.
  9. Transfer to a serving dish and garnish with chopped cilantro.
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