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.
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Recipe Information
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)
Instructions
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.
Toss the eggplant pieces in 2 tablespoons of cornstarch, ensuring they are evenly coated. This will give them a crispy exterior when cooked.
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.
In the same pan, add 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for 30 seconds until fragrant.
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.
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.
Remove from heat and transfer to a serving plate. Garnish with sliced green onions and sesame seeds if desired.
Serve immediately with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 400 mg | 9% | |
*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.
