Stir-Fried Eggplant with Spicy Sauce recipe - ingredients, nutrition and when to eat it
Crispy fried eggplant is lightly tossed in a sweet, tangy, and spicy sauce to make a summery side dish.
Crispy fried eggplant is lightly tossed in a sweet, tangy, and spicy sauce to make a summery side dish. It pairs well with warm rice and is especially nice when you’re not feeling hungry.
Vegetables · 20 minutes to cook
Nutrition (per 275.5g serving): 419.1 kcal · protein 4.8g · carbohydrate 25.5g · fat 32.8g · sodium 400.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sliced eggplant releases water if left sitting, so prepare the batter and sauce in advance and cook it right away.
Tips: Don’t add the sauce while the eggplant is too hot, so it retains more of its crisp texture.
Tips: If the vinegar tastes too sharp, add a pinch more sugar to mellow it out.
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Ingredients (1 serving)
- Eggplant — 1 pc
- All-purpose flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 2 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Garlic — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Green onion — 0.5 pc
- Cheongyang chili pepper — 0.5 pc
- Toasted sesame seeds — 0.5 tsp