Sweet and Sour Eggplant
Sweet and Sour Eggplant is very simple to make. Sweet and sour eggplant can be served as a side of its own, or over rice as a main.
2 lb large eggplant
2 tablespoons plus 1 teaspoon coarse sea salt
2 tablespoons cornstarch
2 1/4 to 2 1/2 cups oil
Sweet and Sour Sauce
1/2 cup granulated sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice or orange juice or water
3 tablespoon ketchup
1 tablespoon soy sauce
1/2 teaspoon salt
2 tablespoon sweet chili sauce, optional
2 teaspoons cornstarch
1 tablespoon chopped green onion
Step 1: Cut eggplant into 1/2-inch sticks and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour. Toss eggplant sticks with 2 tablespoons cornstarch.
Step 2: Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 360°F between batches.) Transfer to paper towels.
Step 3: Heat up a pan on medium heat. Mix everything for the sweet and sour sauce together. Pour the sauce into pan and bring up to a boil. Simmer until thickened. Pour the sauce over the eggplants. Add the green onions if using. Serve immediately.