Sweet and Sour Eggplant
User Reviews
4.8
108 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
280 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Eggplant
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A simple Chinese-inspired recipe: Sweet and Sour Eggplant with red peppers. Vegan, healthy, gluten free, dairy free, kosher, pareve.
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Ingredients
- 1 pound Chinese or Japanese eggplants, cubed
- 1 red bell pepper
- 3 tablespoons soy sauce (for gluten free use a certified GF tamari sauce)
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar (for gluten free use a certified GF vinegar)
- 1 clove garlic, minced
- 1/4 teaspoon cayenne (optional, adds spiciness)
- 2 teaspoons cornstarch
- 3 tablespoons peanut oil (or another oil with a high smoke point)
- 1 tablespoon sesame seeds
- salt and pepper to taste
- 2 cups cooked long grain rice, white or brown (optional)
Instructions
- Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
- After about 30 minutes, water droplets will form on the surface of the eggplant.
- Rinse salt from the eggplant thoroughly and pat dry.
- Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
- In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
- In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
- Pour cornstarch liquid into reserved sauce, whisk till well combined.
- Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
- Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
- Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
- Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.
Nutrition Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
760mg
(32%)
Potassium
389mg
(11%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1005IU
(20%)
Vitamin C
40.8mg
(45%)
Calcium
48mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 760mg | 32% |
| Potassium | 389mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 40.8mg | 45% |
| Calcium | 48mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
108 reviews
Excellent
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