Sweet Sour Eggplant Aubergine

Indulge in the vibrant flavors of Sweet Sour Eggplant Aubergine, a tantalizing dish that perfectly balances savory, tangy, and sweet notes. This quick and easy vegetarian recipe highlights tender, golden-browned eggplant cubes simmered in a luscious sauce made from soy sauce, rice vinegar, brown sugar, and ketchup, with a hint of cornstarch for a silky texture. Aromatic garlic, ginger, and colorful red bell peppers add layers of flavor, while fresh green onions provide a crisp, herbal finish. Ready in just 35 minutes, this versatile recipe is ideal as a side dish or served over steamed rice for a satisfying main course. Perfect for weeknight dinners or adding a global twist to your menu, Sweet Sour Eggplant Aubergine is a must-try for lovers of bold, Asian-inspired cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium-sized eggplants (aubergines)
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 medium red bell pepper, diced
• 2 stalks green onions, chopped
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1.5 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• 1 cup water

Directions

Step 1

Wash the eggplants and cut them into bite-sized cubes. Sprinkle the cubes with salt and let them sit for 10 minutes to draw out excess moisture.

Step 2

Pat the eggplant dry with a paper towel and set aside.

Step 3

In a small bowl, mix together soy sauce, rice vinegar, brown sugar, ketchup, cornstarch, and water. Set the sauce mixture aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally, until they are softened and slightly browned. Remove the eggplant from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic, ginger, and diced red bell pepper, and sauté for 2-3 minutes until fragrant and the bell pepper softens slightly.

Step 6

Return the cooked eggplant to the skillet and pour the sauce mixture over the vegetables. Stir well to coat everything evenly.

Step 7

Bring the sauce to a simmer, allowing it to thicken slightly and coat the eggplant (about 3-5 minutes).

Step 8

Taste and adjust seasoning if needed (e.g., add a pinch more salt or sugar).

Step 9

Garnish with chopped green onions before serving.

Step 10

Serve hot as a side dish or over steamed rice as a main course.

Nutrition Facts

Serving size	(1169.5g)

Amount per serving	% Daily Value*
Calories	658.3

Total Fat 40.9g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 4245.5mg	0%
Total Carbohydrate 72.5g	0%
Dietary Fiber 21.8g	0%
Total Sugars 45.4g
Protein 12.4g	0%

Vitamin D 0IU	0%
Calcium 138.8mg	0%
Iron 3.2mg	0%
Potassium 1922.6mg	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: 52.0%

Protein: 7.0%

Carbs: 41.0%