Sweet and Sour Eggplant
Sweet and Sour Eggplant
Ingredients
For the Eggplant
- 2 eggplants, cut into cubes
- 1 pinch salt
- 100 grams flour
- 1 egg
- 100 ml water, for batter
- as needed oil, for frying
For the Sauce
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon Sichuan peppercorns
- 1 tablespoon vinegar
- 100 ml water, for sauce
- as needed black pepper
For Garnish
- as needed fresh parsley
Instructions
- 1
Cut the eggplants into 1-inch cubes.
⏱️ 5 min
- 2
Place the cubed eggplant in a large bowl, add a pinch of salt, and mix well to coat.
⏱️ 2 min
- 3
Add 100 grams of flour to the salted eggplant and mix thoroughly until all eggplant pieces are evenly coated.
⏱️ 3 min
- 4
In a separate bowl, crack the egg and add 100 ml of water. Whisk well to create a smooth batter.
⏱️ 2 min
- 5
Pour the egg and water mixture over the floured eggplant and mix well to ensure all eggplant pieces are coated with the batter.
⏱️ 3 min
- 6
Heat a generous amount of oil in a large pan or wok over medium-high heat for frying.
⏱️ 2 min
- 7
Carefully add the coated eggplant to the hot oil in batches, if necessary, to avoid overcrowding the pan. Fry until golden brown and crispy on all sides.
⏱️ 8 min
- 8
Remove the fried eggplant from the pan using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 1 min
- 9
Drain most of the oil from the pan, leaving about 1 tablespoon. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min
- 10
Add the chopped bell pepper to the pan and continue to sauté for another 2 minutes until slightly softened.
⏱️ 2 min
- 11
Stir in the minced garlic cloves and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 12
Add the soy sauce, oyster sauce, sugar, Sichuan peppercorns, vinegar, and 100 ml of water to the pan. Season with black pepper.
⏱️ 1 min
- 13
Mix all the sauce ingredients well and bring to a simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 14
Return the fried eggplant to the pan with the sweet and sour sauce.
⏱️ 1 min
- 15
Toss everything together gently to ensure the eggplant is thoroughly coated with the sauce.
⏱️ 1 min
- 16
Garnish with fresh parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Eggplant
For the Eggplant
- 2 eggplants, cut into cubes
- 1 pinch salt
- 100 grams flour
- 1 egg
- 100 ml water, for batter
- as needed oil, for frying
For the Sauce
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon Sichuan peppercorns
- 1 tablespoon vinegar
- 100 ml water, for sauce
- as needed black pepper
For Garnish
- as needed fresh parsley
Instructions
- 1
Cut the eggplants into 1-inch cubes.
⏱️ 5 min - 2
Place the cubed eggplant in a large bowl, add a pinch of salt, and mix well to coat.
⏱️ 2 min - 3
Add 100 grams of flour to the salted eggplant and mix thoroughly until all eggplant pieces are evenly coated.
⏱️ 3 min - 4
In a separate bowl, crack the egg and add 100 ml of water. Whisk well to create a smooth batter.
⏱️ 2 min - 5
Pour the egg and water mixture over the floured eggplant and mix well to ensure all eggplant pieces are coated with the batter.
⏱️ 3 min - 6
Heat a generous amount of oil in a large pan or wok over medium-high heat for frying.
⏱️ 2 min - 7
Carefully add the coated eggplant to the hot oil in batches, if necessary, to avoid overcrowding the pan. Fry until golden brown and crispy on all sides.
⏱️ 8 min - 8
Remove the fried eggplant from the pan using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 1 min - 9
Drain most of the oil from the pan, leaving about 1 tablespoon. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min - 10
Add the chopped bell pepper to the pan and continue to sauté for another 2 minutes until slightly softened.
⏱️ 2 min - 11
Stir in the minced garlic cloves and sauté for 30 seconds until fragrant.
⏱️ 1 min - 12
Add the soy sauce, oyster sauce, sugar, Sichuan peppercorns, vinegar, and 100 ml of water to the pan. Season with black pepper.
⏱️ 1 min - 13
Mix all the sauce ingredients well and bring to a simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 14
Return the fried eggplant to the pan with the sweet and sour sauce.
⏱️ 1 min - 15
Toss everything together gently to ensure the eggplant is thoroughly coated with the sauce.
⏱️ 1 min - 16
Garnish with fresh parsley before serving hot.
⏱️ 1 min