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!
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Recipe Information
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)
Instructions
Cut the eggplants into bite-sized cubes, approximately 1 inch each.
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.
Toss the dried eggplant cubes in cornstarch, ensuring they are lightly coated on all sides.
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.
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.
In a small bowl, mix soy sauce, rice vinegar, brown sugar, water, and red chili flakes to create the sauce.
Pour the sauce into the skillet with the garlic and ginger. Stir and let it simmer for 2 minutes until slightly thickened.
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.
Remove from heat and sprinkle sesame seeds over the dish.
Garnish with thinly sliced scallions. Serve hot as a side dish or over rice for a light meal.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 47.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1839 mg | 39% | |
*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.
