Sweet & Sour Eggplant

Name: Sweet & Sour Eggplant
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 large Eggplant *about 450g; 1-2 tablespoons Potato Starch; Oil for cooking; Finely chopped Spring Onion; 2 tablespoons Sugar; 2 tablespoons Rice Vinegar; 2 tablespoons Soy Sauce; 1/4 teaspoon Chilli Flakes *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

My family loves Eggplant that I cook. I most likely season Eggplant with Soy Sauce OR Miso. Today I used Sugar, Soy Sauce and Rice Vinegar. I added Chilli as well. This sweet and sour Eggplant melts in your mouth. Do you like Eggplant? Try this one. I’m confident you will enjoy it.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes

4 Servings

1large Eggplant *about 450g
1-2 tablespoonsPotato Starch
Oil for cooking
Finely chopped Spring Onion
Sauce
2 tablespoonsSugar
2 tablespoonsRice Vinegar
2 tablespoonsSoy Sauce
1/4 teaspoonChilli Flakes *optional

Saved

Steps

15 minutes

1

Combine all the Sauce ingredients in a small bowl.
2

Cut Eggplant into large bite-size pieces. Today I partially peeled the tough skin a little, cut it in quarters in lengthways, then cut into thick bite-size pieces.
3

Sprinkle with Potato Starch and roughly coat them. *Note: This process can be skipped, but the layer of the Potato Starch becomes jelly-like when mixed with the Sauce.
4

Heat 2 tablespoons Oil in a frying pan over medium heat, cook 1/2 of Eggplant pieces until nicely browned, turn them over, sprinkle with 1 tablespoon Oil, and cook until the other side is also nicely browned. Transfer to a plate and cook remaining Eggplant pieces.
5

When cooked, return the already cooked Eggplant pieces, stir the Sauce very well and pour it over the Eggplant, and cook until the Sauce is thickened and Eggplant is soft.
6

Sprinkle with some finely chopped Spring Onion and serve. *Note: You can cook this dish in advance as it is delicious when it is cold.