Description
Sweet and Sour Eggplant is a tender, flavorful dish featuring golden eggplant cubes tossed in a glossy sweet, tangy, and savory sauce. It’s quick to prepare and perfect served with rice or noodles for a satisfying meal.
Ingredients
2 medium eggplants, cut into cubes
2 tablespoons oil
1 onion, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons tomato ketchup
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon chili sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt, to taste
Black pepper, to taste
2 tablespoons spring onions, chopped
Instructions
- Heat the oil in a pan over medium heat and fry the eggplant cubes until golden and tender. Remove and set aside.
- In the same pan, add a little more oil if needed and sauté the chopped onion until translucent.
- Add the minced garlic and ginger, then cook until fragrant.
- Stir in the tomato ketchup, soy sauce, vinegar, sugar, and chili sauce. Mix well.
- Season with salt and black pepper and let the sauce simmer gently.
- Return the fried eggplant to the pan and toss until evenly coated with the sauce.
- Pour in the cornstarch slurry and cook until the sauce thickens.
- Garnish with chopped spring onions and serve hot.
Notes
Bake the eggplant instead of frying for a lighter version.
Add bell peppers for extra crunch and color.
Adjust the chili sauce to make the dish milder or spicier.
Serve with steamed rice, fried rice, or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan with a splash of water if the sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
