Eggplant Aubergine Sweet Sour Yummy

Elevate your weeknight dinners with "Eggplant Aubergine Sweet Sour Yummy," a vibrant dish packed with bold flavors and irresistible textures. Perfectly golden pan-fried cubes of tender eggplant are tossed in a glossy, sweet-and-sour sauce made with soy sauce, rice vinegar, and a touch of brown sugar, creating a harmonious balance of savory, tangy, and sweet. Aromatic garlic and ginger add a fragrant punch, while a sprinkle of sesame seeds and fresh scallions finish the dish with a delightful crunch and garnish-worthy flair. Quick to prepare in under 35 minutes, this versatile recipe can be served as a flavorful side or over fluffy rice for a satisfying vegetarian meal. Ideal for anyone craving a twist on classic Asian-inspired flavors, this dish is a must-try for eggplant enthusiasts and adventurous foodies alike!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium eggplant (aubergine)
• 1 teaspoon salt
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 3 large garlic cloves
• 1 inch ginger
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 3 tablespoons water
• 0.5 teaspoons red chili flakes
• 1 tablespoon sesame seeds
• 2 stalks scallions (green onions)

Directions

Step 1

Cut the eggplants into bite-sized cubes, approximately 1 inch each.

Step 2

Place the eggplant cubes in a colander, sprinkle with salt, and let sit for 20 minutes to draw out excess moisture. Rinse thoroughly under cold water and pat dry with a paper towel.

Step 3

Toss the dried eggplant cubes in cornstarch, ensuring they are lightly coated on all sides.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside on a paper towel-lined plate.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the skillet, followed by minced garlic and ginger (grate the ginger or finely chop it). Sauté until fragrant, about 30 seconds.

Step 6

In a small bowl, mix soy sauce, rice vinegar, brown sugar, water, and red chili flakes to create the sauce.

Step 7

Pour the sauce into the skillet with the garlic and ginger. Stir and let it simmer for 2 minutes until slightly thickened.

Step 8

Add the cooked eggplant back into the skillet. Toss to coat the eggplant evenly in the sauce and cook for another 2-3 minutes until the sauce clings to the eggplant.

Step 9

Remove from heat and sprinkle sesame seeds over the dish.

Step 10

Garnish with thinly sliced scallions. Serve hot as a side dish or over rice for a light meal.

Nutrition Facts

Serving size	(852.5g)

Amount per serving	% Daily Value*
Calories	735.1

Total Fat 45.6g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 27.3g
Cholesterol 0mg	0%
Sodium 4118.0mg	0%
Total Carbohydrate 80.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 39.4g
Protein 13.6g	0%

Vitamin D 0IU	0%
Calcium 130.8mg	0%
Iron 3.3mg	0%
Potassium 1752.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 6.9%

Carbs: 40.9%