Sweet & Sour Crispy Eggplant
Sweet & Sour Crispy Eggplant
Ingredients
For the Eggplant
- 1 eggplant, long purple variety
- 1 teaspoon salt
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 3 cups oil, for frying, or as needed
For the Sweet & Sour Sauce
- 1/4 cup ketchup
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
For Garnish
- 1 teaspoon sesame seeds, as needed
- 2 green onions, chopped, as needed
Instructions
- 1
Cut the eggplant into 1-inch thick pieces. Place the cut eggplant into a bowl and add 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed. Let the salted eggplant sit for 10-15 minutes to draw out excess moisture. After resting, squeeze out the excess water from the eggplant pieces using your hands.
⏱️ 15 min
- 2
In a separate bowl, combine 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add 1/2 cup water to the dry ingredients. Whisk the mixture until a smooth, lump-free batter is formed.
⏱️ 5 min
- 3
Dip each eggplant piece into the prepared batter, ensuring it is fully coated. Heat enough oil in a deep pan or wok for deep frying to 350°F. Carefully place the coated eggplant pieces into the hot oil, frying in batches to avoid overcrowding. Fry the eggplant until it turns golden brown and becomes crispy, about 3-5 minutes per batch. Remove the fried eggplant from the pan and place it on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 15 min•🌡️ 350
- 4
In a clean bowl, combine 1/4 cup ketchup, 2 tablespoons white vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/4 cup water. Whisk all the sauce ingredients together until they are well combined and smooth.
⏱️ 3 min
- 5
Pour the prepared sweet and sour sauce mixture into a hot pan over medium heat. Stir the sauce continuously until it thickens to your desired consistency, about 2-3 minutes. Add the crispy fried eggplant pieces to the pan with the thickened sauce. Gently toss the eggplant pieces to ensure they are evenly coated with the sweet and sour sauce.
⏱️ 7 min
- 6
Transfer the sweet and sour crispy eggplant to a serving dish. Garnish with a sprinkle of sesame seeds and chopped green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Sour Crispy Eggplant
For the Eggplant
- 1 eggplant, long purple variety
- 1 teaspoon salt
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 3 cups oil, for frying, or as needed
For the Sweet & Sour Sauce
- 1/4 cup ketchup
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
For Garnish
- 1 teaspoon sesame seeds, as needed
- 2 green onions, chopped, as needed
Instructions
- 1
Cut the eggplant into 1-inch thick pieces. Place the cut eggplant into a bowl and add 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed. Let the salted eggplant sit for 10-15 minutes to draw out excess moisture. After resting, squeeze out the excess water from the eggplant pieces using your hands.
⏱️ 15 min - 2
In a separate bowl, combine 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add 1/2 cup water to the dry ingredients. Whisk the mixture until a smooth, lump-free batter is formed.
⏱️ 5 min - 3
Dip each eggplant piece into the prepared batter, ensuring it is fully coated. Heat enough oil in a deep pan or wok for deep frying to 350°F. Carefully place the coated eggplant pieces into the hot oil, frying in batches to avoid overcrowding. Fry the eggplant until it turns golden brown and becomes crispy, about 3-5 minutes per batch. Remove the fried eggplant from the pan and place it on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 15 min•🌡️ 350 - 4
In a clean bowl, combine 1/4 cup ketchup, 2 tablespoons white vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/4 cup water. Whisk all the sauce ingredients together until they are well combined and smooth.
⏱️ 3 min - 5
Pour the prepared sweet and sour sauce mixture into a hot pan over medium heat. Stir the sauce continuously until it thickens to your desired consistency, about 2-3 minutes. Add the crispy fried eggplant pieces to the pan with the thickened sauce. Gently toss the eggplant pieces to ensure they are evenly coated with the sweet and sour sauce.
⏱️ 7 min - 6
Transfer the sweet and sour crispy eggplant to a serving dish. Garnish with a sprinkle of sesame seeds and chopped green onions before serving.
⏱️ 2 min