Sweet and Sour Eggplant




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.




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Recipe Name
Sweet and Sour Eggplant
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