Sweet Sour Eggplant

Elevate your weeknight dinners with the bold and vibrant flavors of Sweet Sour Eggplant, a recipe that perfectly balances tangy, sweet, and savory notes. Featuring tender Japanese or Chinese eggplant coated in crispy cornstarch and stir-fried to golden perfection, this dish is then bathed in a luscious sauce made from soy sauce, rice vinegar, brown sugar, and ketchup, with aromatic hints of ginger and garlic. Quick to prepare in just 35 minutes, this crowd-pleaser is ideal for serving alongside fluffy steamed rice or as part of an Asian-inspired spread. Garnished with sliced green onions and optional sesame seeds, it’s both visually stunning and bursting with flavor, making it a top choice for vegetarian recipes packed with gourmet flair. Perfect for busy home cooks, this Sweet Sour Eggplant is your gateway to effortless elegance in the kitchen.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium eggplant (preferably Japanese or Chinese variety)
• 1 teaspoon salt
• 2 tablespoons cornstarch
• 4 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1.5 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon water
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Cut the eggplants into bite-sized chunks. Sprinkle them with 1 teaspoon of salt and let rest on a paper towel-lined plate for 10 minutes to draw out excess moisture. Pat them dry with another paper towel.

Step 2

Toss the eggplant pieces in 2 tablespoons of cornstarch, ensuring they are evenly coated. This will give them a crispy exterior when cooked.

Step 3

Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 6-8 minutes, flipping occasionally, until the pieces are golden brown and tender. Remove the eggplant from the pan and set aside.

Step 4

In the same pan, add 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for 30 seconds until fragrant.

Step 5

In a small bowl, mix together the soy sauce, rice vinegar, brown sugar, ketchup, and water. Pour this mixture into the pan and bring to a simmer.

Step 6

Return the eggplant to the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes, allowing the eggplant to absorb the flavors and the sauce to slightly thicken.

Step 7

Remove from heat and transfer to a serving plate. Garnish with sliced green onions and sesame seeds if desired.

Step 8

Serve immediately with steamed rice or as part of a larger meal.

Nutrition Facts

Serving size	(858.6g)

Amount per serving	% Daily Value*
Calories	806.9

Total Fat 55.2g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 33.7g
Cholesterol 0mg	0%
Sodium 4235.5mg	0%
Total Carbohydrate 79.2g	0%
Dietary Fiber 20.0g	0%
Total Sugars 40.7g
Protein 12.2g	0%

Vitamin D 0IU	0%
Calcium 157.6mg	0%
Iron 3.2mg	0%
Potassium 1699.4mg	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: 57.6%

Protein: 5.7%

Carbs: 36.7%