Hot and Sour Eggplant and Lotus Root (Vegan)

Hot and Sour Eggplant and Lotus Root (Vegan)

This is a very delicious eggplant and lotus root marinated in sauce! Adjust the spiciness with doubanjian paste. 253kcal/person.

Ingredients: 4 servings

Eggplant - small Japanese type
Lotus root (it's convenient if you use ready-made lotus root)
100 g
☆Ginger, finely chopped
1 knob
☆Chopped garlic
1 clove
☆Soy sauce
4 tablespoons
4 tablespoons
3 tablespoons
☆Sugar (I used beet sugar)
1.5 tablespoons
☆Doubanjiang (as desired)
1 teaspoon
5 tablespoons


1. Remove the eggplant stems, slice them into 1 cm rounds, sprinkle salt, and leave to rest for a while. Slice the lotus roots.
2. Mix the ☆ sauce ingredients.
3. Microwave the lotus root for a minute and add the sauce from Step 2 (flavor penetrates better if you warm it).
4. Wash off the salt from the eggplants and pat dry with paper towels.
5. Heat oil in a frying pan or a pot, and cook the eggplant. It's more delicious if you add more oil, but it increases the calorie.
6. When browned, combine with the lotus roots and mix.
7. Serve on a plate and it's done! The on in the photo is garnished with mizuna greens. It's also delicious garnished with green onions.

Story Behind this Recipe

Good as an appetizer or a side dish. This is a hot, sour, and spicy dish. You won't be able to stop eating rice with this.