Sweet and Sour Eggplant recipe - ingredients, nutrition and when to eat it
Sweet and sour eggplant is made by coating eggplant in starch, frying it until crisp, and drizzling it with a sweet and tangy sauce.
Sweet and sour eggplant is made by coating eggplant in starch, frying it until crisp, and drizzling it with a sweet and tangy sauce. The tender eggplant pairs well with the glossy sauce, making it a satisfying lunch or dinner with rice.
Chinese · 30 minutes to cook
Nutrition (per 368g serving): 354.3 kcal · protein 2.9g · carbohydrate 45.6g · fat 18.1g · sodium 405.7mg
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: Pat the eggplant dry so the starch coating sticks evenly.
Tips: Eggplant softens quickly if simmered in the sauce for too long, so add it at the end and toss briefly.
Tips: Serve the sauce separately for dipping to keep the crisp texture longer.
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Ingredients (1 serving)
- Eggplant — 150 g
- Cornstarch — 3 Tbsp
- Cooking oil — 2 Tbsp
- Onion — 30 g
- Green bell pepper — 20 g
- Carrot — 15 g
- Garlic — 1 pc
- Vinegar — 2 Tbsp
- Sugar — 1 Tbsp
- Soy sauce — 1 tsp
- Water — 4 Tbsp