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.
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Recipe Information
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
Instructions
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.
Pat the eggplant dry with a paper towel and set aside.
In a small bowl, mix together soy sauce, rice vinegar, brown sugar, ketchup, cornstarch, and water. Set the sauce mixture aside.
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.
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.
Return the cooked eggplant to the skillet and pour the sauce mixture over the vegetables. Stir well to coat everything evenly.
Bring the sauce to a simmer, allowing it to thicken slightly and coat the eggplant (about 3-5 minutes).
Taste and adjust seasoning if needed (e.g., add a pinch more salt or sugar).
Garnish with chopped green onions before serving.
Serve hot as a side dish or over steamed rice as a main course.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 15.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 668 mg | 14% | |
*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.
