Sweet And Sour Eggplant Recipe

Cooking Directions

• STEP 1.Start by preparing the eggplant. Cut it into bite-sized pieces and soak them in salted water for about 10 minutes. This helps to remove any bitterness from the eggplant.
• STEP 2.While the eggplant is soaking, prepare the sauce. In a small bowl, mix together vinegar, sugar, soy sauce, and cornstarch. Set aside.
• STEP 3.After the eggplant has soaked, drain and pat dry with a paper towel. Heat oil in a pan or wok over medium heat and add the eggplant. Stir-fry until it becomes tender and slightly browned.
• STEP 4.Once the eggplant is cooked, pour the sauce over it and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens and coats the eggplant.
• STEP 5.Remove from heat and garnish with chopped green onions or sesame seeds. Serve hot with steamed rice.

Cooking Tips

• Choose eggplants that are firm and shiny with smooth skin. Avoid ones that are wrinkled or have soft spots.
• To make the dish spicier, add some chili flakes or chopped chili peppers to the sauce.
• For a healthier version, you can bake the eggplant instead of stir-frying it. Simply brush the eggplant with oil and bake at 400°F (200°C) for about 20-25 minutes, or until tender.

Storage and Serving

• Leftover sweet and sour eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave until heated through before serving.
• Serve the sweet and sour eggplant as a side dish with other Chinese dishes, or as a main course with steamed rice or noodles.