Minty Sweet and Sour Eggplant Aubergine
Elevate your weeknight dinner with this Minty Sweet and Sour Eggplant Aubergine recipe, a delightful fusion of bold flavors and vibrant textures. Tender, golden-brown eggplant cubes are coated in a glossy sauce made with honey, rice vinegar, and a touch of soy sauce, striking the perfect balance between sweet and tangy. Freshly chopped mint leaves lend a refreshing burst of herbal brightness, while a hint of red chili flakes adds a subtle kick of heat. This vegetarian dish is both quick and easy, requiring just 15 minutes of prep time and 20 minutes of cooking, making it an ideal choice for busy evenings. Serve it as a hearty main with rice or as an irresistible side dish that will leave your guests coming back for more. Perfectly seasoned and garnished with mint, it’s a showstopper that tastes as good as it looks!
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Recipe Information
Ingredients
- 2 eggplant (aubergine), medium-sized
- 2 tablespoons fresh mint leaves, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 0.5 teaspoons red chili flakes
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
1. Wash the eggplants thoroughly and cut them into 1-inch cubes. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out excess moisture.
2. Pat the eggplant cubes dry with a kitchen towel to remove moisture and any excess salt.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant.
5. In a small bowl, whisk together honey, rice vinegar, soy sauce, red chili flakes, cornstarch, and water until smooth.
6. Pour the sauce mixture into the skillet and cook for 1-2 minutes over medium-low heat, stirring constantly, until the sauce thickens.
7. Add the cooked eggplant back into the skillet, tossing to coat it evenly with the sauce.
8. Stir in the chopped mint leaves, reserving a few for garnish, and cook for an additional 1-2 minutes.
9. Season with salt and black pepper to taste. Remove from heat.
10. Transfer the dish to a serving plate, garnish with the reserved mint leaves, and serve warm.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 41.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 523 mg | 11% | |
*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.
