Asian Eggplant with Sweet and Sour Sauce
With the eggplant, you can add more large-sliced vegetables, such as mushrooms, broccoli, zucchini, etc. A very tasty and original recipe.
Asian Eggplant with Sweet and Sour Sauce Recipe
By Published: December 17, 2018
- Yield: 4-6 Servings
With the eggplant, you can add more large-sliced vegetables, such as mushrooms, broccoli, zucchini, etc. A very tasty and original …
Ingredients
- 2 large eggplants
- 1 tsp salt
- 2-3 tbsp cornstarch
- canola oil for frying
- 3-4 cloves of garlic
- 1 tsp sesame oil
- cilantro
- 3 tbsp ketchup For the Sauce
- 1 tsp cornstarch For the Sauce
- 3 tbsp soy sauce For the Sauce
- 2 tbsp sugar For the Sauce
- 2 tbsp apple cider vinegar For the Sauce
- 75 ml orange juice For the Sauce
- 1 tsp sesame seeds For the Sauce
Instructions
- Peel the eggplants and cut them into medium sized bars. Dump them into a bowl, sprinkle them with salt, mix it all together, and leave for 30 minutes. Drain the juice released from the eggplant, add the cornstarch to the eggplants, and mix thoroughly so that each piece is coated with starch.
- For the sauce, mix all the ingredients together and stir thoroughly to dissolve the cornstarch.
- Heat the vegetable oil for deep-frying in a small saucepan and cook the eggplants in small batches. Make sure the oil covers the eggplants pieces completely and fry for about 2-3 minutes, or just as they reach golden brown. Strain the pieces with a spider (or skimmer) and spread on a plate with paper towels.
- Finely chop the garlic and fry in a wok in sesame oil until golden brown, then pour the sauce. Heat it, then pour the eggplant into the wok and cook for about 1 minute, stirring constantly. Pour the eggplant dish into a bowl, sprinkle with cilantro, and serve.
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