Sweet and Sour Eggplant
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
20 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
Description
This Sweet and Sour Eggplant recipe starts by salting cubed eggplant to draw out moisture, improving texture. After rinsing and drying, the eggplant is stir-fried until edges brown, then combined with sliced red bell pepper. The sauce blends soy sauce, rice wine vinegar, brown sugar, garlic, and optional cayenne for a balance of savory, tangy, sweet, and mildly spicy flavors.
Cornstarch mixed with water is added to the sauce to thicken it once poured over the vegetables in the pan. The sautéing continues briefly to allow the sauce to cling well, and the dish is topped with sesame seeds for a subtle nutty note. It's commonly paired with cooked long grain rice to complete a hearty meal.
Ingredients
- 1 pound eggplant cubed, Chinese or Japanese variety
- 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 pepper optional, adds spiciness
- 2 teaspoons cornstarch
- 3 tablespoons peanut oil (or another oil with a high smoke point)
- 1 tablespoon sesame seeds
- salt to taste
- black pepper to taste
- 2 cups long grain rice optional, cooked, white or brown
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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