Servings
Font
Back
Sweet and Sour Eggplant
4.8 from 108 votes

Sweet and Sour Eggplant

Sweet and Sour Eggplant uses cubed Chinese or Japanese eggplant sautéed with red bell pepper, then coated in a sauce made from soy sauce, rice wine vinegar, brown sugar, garlic, and optional cayenne pepper. The sauce is thickened with cornstarch and the dish is finished with sesame seeds. This flavorful and colorful vegetable dish is often served with rice.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 280 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. After about 30 minutes, water droplets will form on the surface of the eggplant. 
  3. Rinse salt from the eggplant thoroughly and pat dry.
  4. Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
  5. In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
  6. In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
  7. Pour cornstarch liquid into reserved sauce, whisk till well combined.
  8. 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.
  9. Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
  10. 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.
  11. Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 280

% 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.