Chinese Eggplant with Balsamic Vinegar

(4 votes)

1/2 cup vegetable oil
4 chinese eggplant, cut into 1/3 inch slices
1/3 cup balsamic or flavored vinegar

In a wok or fry pan, heat vegetable oil until hot. Add Chinese Eggplant, frying until crisp and golden brown. Remove from oil with slotted spoon, sprinkle with vinegar and dust lightly with salt if desired.



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