Sweet And Sour Eggplant Recipe

Recipe By Slurrp

Sweet and sour eggplant is a delicious and flavorful dish that combines the natural sweetness of eggplant with tangy and savory flavors. The eggplant is stir-fried until tender and then coated in a sticky and tangy sauce made with vinegar, sugar, and soy sauce. This dish is perfect as a side dish or as a main course served with steamed rice. It is a popular dish in Chinese cuisine and is loved for its balance of flavors and textures.

4.8
16 Rating -
Rate
50minstotal
30minsPrep
50m.total
30m.Prep
Sweet And Sour Eggplant
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ingredients serve

Ingredients for Sweet And Sour Eggplant Recipe

  • 1 Medium Sized Eggplants
  • 1/2 tablespoon Salt
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Vinegar
  • 1 tablespoon Sugar
  • 1 tablespoon Soy Sauce
  • 1/2 teaspoon Cornstarch
  • as needed Chopped Green Onions Or Sesame Seeds For Garnish

Directions: Sweet And Sour Eggplant Recipe

Cooking Directions

  • STEP 1.Start by preparing the eggplant. Cut it into bite-sized pieces and soak them in salted water for about 10 minutes. This helps to remove any bitterness from the eggplant.
  • STEP 2.While the eggplant is soaking, prepare the sauce. In a small bowl, mix together vinegar, sugar, soy sauce, and cornstarch. Set aside.
  • STEP 3.After the eggplant has soaked, drain and pat dry with a paper towel. Heat oil in a pan or wok over medium heat and add the eggplant. Stir-fry until it becomes tender and slightly browned.
  • STEP 4.Once the eggplant is cooked, pour the sauce over it and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens and coats the eggplant.
  • STEP 5.Remove from heat and garnish with chopped green onions or sesame seeds. Serve hot with steamed rice.

Cooking Tips

  • Choose eggplants that are firm and shiny with smooth skin. Avoid ones that are wrinkled or have soft spots.
  • To make the dish spicier, add some chili flakes or chopped chili peppers to the sauce.
  • For a healthier version, you can bake the eggplant instead of stir-frying it. Simply brush the eggplant with oil and bake at 400°F (200°C) for about 20-25 minutes, or until tender.

Storage and Serving

  • Leftover sweet and sour eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish in a pan or microwave until heated through before serving.
  • Serve the sweet and sour eggplant as a side dish with other Chinese dishes, or as a main course with steamed rice or noodles.
Nutrition
value
1259
calories per serving
31 g Fat19 g Protein224 g Carbs15 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    19g
  • Carbs
    224g
  • Fiber
    15g

MacroNutrients

  • Carbs
    224g
  • Protein
    19g
  • Fiber
    15g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    191mg
  • Iron
    12mg
  • Vitamin A
    439mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    109mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    197mg
  • Manganese
    2mg
  • Phosphorus
    440mg
  • Selenium
    3mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp