Eggplants in sweet and sour sauce

2 servings

20 minutes

155 kcal

5/5 (1)

Recipe for eggplant appetizer in spicy sweet and sour sauce

Ingredients

Step-by-step preparation

Recipe video

Cooking tips

Other cooking options

Do you think what would be so delicious to cook from eggplants? Pay attention to a very simple recipe for preparing these vegetables in a very tasty sauce. It will take very little time to cook, but the result will be gorgeous - such eggplants are delicious both hot and cold, especially the next day. So cook a lot at once, because it’s so delicious!

General cooking rules

When cooking, it is best to use young vegetables. They have a more delicate structure and practically do not contain solanine. Therefore, they do not need to be soaked or sprinkled with salt to remove the bitterness.

If the eggplants are “overgrown,” then pre-treatment is mandatory, otherwise the finished dish will be bitter. The fruits are cut, sprinkled with salt and left for half an hour. Then the released juice is drained, washed and squeezed well. After this, you can fry the vegetables and then simmer them in the sauce.

Fresh tomatoes, tomato paste or sauce can be used to prepare the sauce. To give the sauce the necessary sweetness, use sugar or honey.

Interesting facts: eggplants contain a lot of useful substances, a large set of microelements, including selenium, fiber, and pectin. Eating eggplants prevents the development of atherosclerosis and heart disease.

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Eggplant in Chinese sweet and sour sauce

Fans of exotic dishes will love eggplants cooked in Chinese style in sweet and sour sauce.

2 eggplants;
2 pods of bell pepper;
2 cloves of garlic;
starch for dusting;
vegetable oil for frying;
salt to taste.

Sauce:

1 glass of water;
15 gr. fresh ginger root;
35 ml soy sauce;
rice vinegar to taste;
20 gr. honey;
1 tablespoon starch.

Wash the eggplants and cut them into cubes about one centimeter thick. Place the eggplants in a bowl. Sprinkle the eggplants with salt and leave for a quarter of an hour. Then we wash the eggplants, rinsing off excess salt and squeezing them well. Peel the bell pepper and grate into strips.

Sprinkle the eggplant slices with starch (about 1 tablespoon) and mix. Fry the eggplants in oil until golden brown. Transfer the vegetables to a cauldron or saucepan with a thick bottom. Then fry the pepper cut into strips and mix it with the eggplants.

Cooking tips

It is better to undercook vegetables than to overcook them . In Chinese dishes, vegetables should be slightly crispy.
If you want to cook eggplants in a spicy sweet and sour sauce for the winter, then place the hot vegetables in sterilized jars, close them tightly with lids and leave the jars to cool by turning them upside down and wrapping them in a blanket. It is better to store such preparations in the refrigerator or other cool place, for example, in a cellar.

It is better to use brown sugar in recipes , but if you don’t have it, then you can use honey or regular sugar in the same amount.
You can use other vegetables to fry with eggplant. For example, zucchini, zucchini, green beans. You can also add pieces of fresh or canned pineapple, a little ketchup or tomato paste.

The ancient Greeks called eggplants “mad apples” and believed that their systematic consumption led to clouding of the mind.

Eggplant with meat

You can cook eggplants in sweet and sour sauce with meat. The dish will be more satisfying.

3 eggplants;
2 carrots;
2 pods of bell pepper;
6 cloves of garlic;
600 gr. pork pulp;
2 egg whites;
8 tablespoons of soy sauce;
1 teaspoon sugar;
1 tablespoon of tomato paste;
200 ml water;
50 gr. starch;
1 tablespoon vinegar (9%);
oil for frying.

Cut the pork into cubes. Add raw egg whites and 4 tablespoons of soy sauce to the meat. Stir and leave the meat to marinate for 20 minutes.

Cut the carrots into thin strips, remove the seeds from the bell pepper and cut into strips. Cut the peeled garlic in half lengthwise. Heat the oil in a frying pan, fry the garlic in it for a minute, then remove and discard it.

Place carrots and bell peppers in a frying pan and fry for about five minutes, stirring. Transfer the vegetables to a plate. Place the pieces of meat into a plastic bag and add a spoonful of starch there. Seal the top of the bag and shake vigorously several times. We need the starch to cover the pork pieces on all sides.

Place the meat in starch in the same frying pan in which the meat was fried, fry for 10 minutes, stirring occasionally. Then transfer the meat to a plate with the vegetables.

Cut the eggplants into cubes, pour soy sauce over them and powder them with starch, mix. Fry the eggplants. It is very important not to overcook them; they must retain their shape. For the same reason, it is not recommended to stir eggplants too often.

For the sauce, dilute tomato paste in cold water, add the remaining soy sauce, sugar and vinegar. Stir starch into the resulting sauce. Heat the sauce, when it becomes hot, put the meat and vegetables into the sauce, heat for several minutes, without allowing it to boil. Let the dish brew a little and serve.

How to cook eggplant in Chinese

If you want to amaze your guests and surprise your family, then cook eggplants. There are a great many cooking variations and even a beginner in the culinary arts can cope with each recipe.

Advice! To make the dish look beautiful, you should not chop the eggplants finely; it is better to divide them into large pieces.

In sweet and sour sauce

Relatives will definitely appreciate the aroma of the dish in the amazing sweet and sour sauce.

To prepare you will need:

two large eggplants;
2 peppers;
starch;
refined oil;
coarse salt;
a few cloves of young garlic;
filtered water;
ginger;
soy seasoning;
rice vinegar;
20 grams of natural honey.

Important! To remove bitterness, you need to sprinkle the vegetable with coarse salt and pour some water. After 5-8 minutes, rinse and dry with a towel.

How to cook eggplant in sweet and sour sauce in Chinese:

Eggplants should be cut into medium cubes (first leave them in salted water, then squeeze them out) and pour starch into them and mix. While the vegetable is soaking, it is necessary to remove the seeds from the pepper and cut it into strips. They are fried in oil (olive, refined, sesame). The pepper is also fried and then added to the eggplants.

The next stage is creating a sweet and sour filling. Combine sauce, ginger, honey, rice vinegar, garlic. After this, dilute the ingredients with water (use warm water), starch and mix everything well. Pour this mixture over the vegetables and simmer for 8 minutes until thickened.

Eggplant appetizer is wonderful in any form, even with potatoes.

Fried eggplant

This recipe will come to the aid of the housewife when she needs to quickly prepare something tasty before unexpected guests arrive. Excellent fried eggplants go well with boiled rice.

The first thing you need to do is prepare the dressing. It is not difficult to prepare, so even a beginner in the culinary arts can cope with it. 70 grams of soy seasoning is poured into the container, garlic (several cloves) is passed through, balsamic vinegar, ground ginger and starch are added. Mix the dressing until smooth. For spiciness, season with pepper or chop a couple of chili rings.

The eggplant is peeled and soaked for a little while in salted water. After which it is dried and cut into bars. Next, they are fried in vegetable, or better yet, sesame oil.

Before serving, the dish is generously poured over and decorated with a sprig of herbs.

Eggplant in batter

This dish is a great idea for both everyday and holiday tables. Everyone will be delighted with the snack, because the taste of the snack will not leave anyone indifferent.

Cooking the most delicious eggplants in Chinese:

Two eggplants are cut into slices and soaked in water and salt. The carrots are shaped into thin strips, the onion is cut into half rings, the garlic is chopped. Then two chicken eggs are beaten and starch is added. The batter should be such that it covers the vegetable well. First, carrots are fried until golden brown, then onions. Then the eggplants are fried and filled with batter.

The next step is to combine the vegetables in a deep container and add rice vinegar (20 ml), lemon juice, and soy seasoning. Finally, sweeten and sprinkle with sesame seeds. Lastly, season with garlic.

Crispy eggplant

Even kids will love this five-minute crispy snack. It's easy to prepare.

Two eggplants pre-soaked in salted water are cut into cubes. They are then deep fried. To drain excess fat, place them on a napkin. Making the dressing: combine 100 grams of sweet and sour seasoning, 15 grams of oyster; 10 grams of sesame oil, 15 ml of water. Three tomatoes are cut into large pieces and seasoned with salt.

Served on a large plate with potatoes. Everything is generously poured over and decorated with sesame seeds and cilantro.

In starch

Starched eggplant is popular in Chinese cuisine. The dish is prepared very quickly. All products are available to everyone at any grocery store.

Pre-soaked eggplant (2 pieces) is cut into pieces and mixed with starch and fried in boiling oil. To drain the fat, place it on napkins. Green pepper is seeded and chopped, onion (white) is chopped. Sugar (two spoons), onion, star anise and eggplant are added to the same pan. Rice wine (1 tbsp), vinegar, and sauce are poured in. The mass is fried for five minutes until crusty. Serve hot with fried zucchini and potatoes.

With meat

When you want a tasty, satisfying lunch, you can use this recipe. The meat option is a win-win combination that you can treat your loved ones to.

How to cook eggplant with meat in Chinese:

Veal (500 grams) is cut into long pieces and soy sauce is added to it. The meat should marinate for half an hour. Onions (2 pcs.) with carrots are also cut into cubes, garlic (3-4 cloves) is cut into several parts. First, the garlic is fried, then the pieces are taken out of the pan. Carrots and onions are fried in the same oil and removed as well.

Veal is rolled in starch (50 g), then fried. Sprinkle soaked and chopped eggplants (3 pieces) with a little starch. Fry over low heat for several minutes. In a clean container, prepare the dressing: combine water, starch, soy seasoning, rice vinegar, sugar, sesame seeds and cook for 5 minutes. For those who love zucchini, you can add that too.

All ingredients are mixed and poured in. Stew for 5 minutes.

With pork

If you want a hearty and nutritious meal, then this recipe is just for you.

200 grams of pork need to be soaked in 50 ml of soy sauce. Let the meat sit for 15 minutes. 1 tsp is also added there. starch and mix. Two cloves of garlic, sweet pepper, 400 grams of soaked eggplants are fried in vegetable oil. Then add pork and ginger (20 g) and fry again. To fill, you need to combine 60 grams of rice vinegar, 1 tsp. starch, 50 ml each of water and granulated sugar, soy sauce. This mixture is poured over eggplants with meat and stewed for half an hour. Can be served with potatoes.

In caramel

A piquant and incredibly tasty recipe that even a culinary gourmet will appreciate.

The first thing you need to do is refuel. To do this, we connect 3 tbsp. spoons of soy sauce, 1 tbsp. l. rice vinegar, 2 teaspoons of ginger, spices, a little honey, lemon juice, granulated sugar 1 teaspoon. Each eggplant block is soaked in caramel for a couple of minutes and fried in a frying pan. Before serving, pour over the same caramel filling.

With pepper

Sweet peppers and eggplants are an amazingly tasty dish that can be made quickly, in literally half an hour.

Two eggplants (pre-soaked in salted water) are cut into bars, 3 peppers (preferably sweet ones) are arranged into rings and fried in a frying pan until golden brown. Pour soy seasoning into the vegetables, sweeten with sugar, and add starch. The dish will be ready when it thickens.

With beef

For lovers of savory cuisine, this recipe is worth a try.

300 grams of beef meat needs to be washed, dried and cut into cubes. To the beef add a crushed clove of garlic, one teaspoon each of rice wine, soy sauce and granulated sugar, a couple of tablespoons of sesame oil. Leave the beef in this marinade for about 30 minutes. 2-3 eggplants are cut into medium-sized slices, and then boiled in a double boiler for several minutes until soft. Then fry the beef in a dry frying pan for 5 minutes. Chopped green onions and chili peppers and fried meat are added to the eggplants. All ingredients are mixed. Bon appetit!

In breadcrumbs

How wonderful are vegetables in breadcrumbs? The dish is so appetizing that it will become one of your favorite treats.

For preparation you will need:

2 eggplants;
vegetable oil;
a pair of chicken eggs;
2 tbsp. spoons of premium flour;
5 tbsp breadcrumbs;
salt;
spices.

Recipe:

The eggplants are cut into slices no more than 0.5 cm thick. The eggs are beaten together with salt and pepper. Before frying the vegetable, you should prepare three containers for eggs, flour, and crackers. The order is as follows: eggplants are dipped in flour, then in eggs, then rolled in breadcrumbs. They are fried in oil on both sides. To avoid excess fat, the vegetable is dried after frying on a napkin. Can be served as a side dish for meat.

Stuffed

This variation is perfect for a nutritious lunch. Can be served as a stuffed appetizer.

Five eggplants must be washed and cut into large slices. The filling can be formed from any products. This recipe will contain minced pork and beef (300 g), which is mixed with two tablespoons of soy sauce, salt and pepper. The filling is placed on the eggplant and a roll is formed. To prevent them from unfolding, you should grease them with flour jelly. Fry the rolls in vegetable or sesame oil until golden brown

Advice! To make the eggplant rolls have a piquant taste, you can add a little vodka infused with pepper to the minced meat.

With minced meat in batter

When you want to pamper your household with a delicious lunch or dinner, you can cook eggplants in batter with minced meat.

Three eggplants should be cut into slices. Any minced meat (chicken, pork, beef) is suitable for the recipe, depending on your preferences. A couple of cloves of garlic are crushed into the minced meat, salt and pepper are added. The filling adds a special piquancy, which is quick to do. Mix 1 tbsp. l. soy sauce and sesame oil, add spices. A barrel is formed from eggplant slices into which the minced meat is placed. Batter - combine a chicken egg and 2-3 tablespoons of flour. They are fried on both sides in oil and generously poured with batter. Top with sauce before serving.

You just have to show your imagination and within a few minutes a new Chinese eggplant dish is born, which will amaze with its amazing taste.

Potato recipe

You can cook eggplants with potatoes; these vegetables go well with each other and with sweet and sour sauce.

6 large potatoes;
2 eggplants;
2 cloves of garlic;
1 tablespoon honey;
1 glass of hot water;
¼ part lemon (for juice);
2 tablespoons of ketchup;
soy sauce to taste;
vegetable oil, preferably sesame oil;
ground hot pepper to taste.

Peel the potatoes and cut them into thick circles or slices. Place the potatoes in salted boiling water and cook for exactly five minutes. Dry and cool the potatoes.

Other cooking options

If you like Chinese food, try other dishes like sweet and sour pork with sesame seeds or delicious sweet and sour chicken. Like almost all dishes of traditional Chinese cuisine, these dishes are prepared quickly enough and will not take up much of your time. But, of course, you will be pleased with the result. Or you can simply prepare a spicy sweet and sour sauce and use it with meat and poultry dishes, just like teriyaki sauce.

I am sure that once you cook this dish, you will become a big fan of it, just like me. Write your feedback in the comments, as well as questions and comments about the recipe if you have any. May everything work out for you and may you have delicious food!

Cooking in a slow cooker

Eggplants cooked in a slow cooker are ideal.

3 young eggplants;
2 pods of bell pepper;
2 cm fresh ginger root;
2 tablespoons honey;
2.5 tablespoons of soy sauce;
3 tablespoons vegetable oil;
4 cloves of garlic;
apple cider vinegar to taste;
50 ml water.

Turn on the “frying” mode for 40 minutes, pour oil into the bowl. Cover the lid of the device and let the oil heat up. Grate the peeled ginger and garlic cloves on a fine grater. Place both ingredients in oil that has already warmed up and fry for a couple of minutes.

Cut the eggplants into cubes, add them to the slow cooker, stir. Then add the bell pepper chopped into strips. Fry the vegetables for about 10 minutes.

Prepare the sauce: mix honey, water and soy sauce, add vinegar to taste. Pour the sauce over the eggplants and continue cooking until the end of the mode. After the device switches to heating mode, do not turn it off for 30 minutes. At this time, we also do not open the lid.

It is recommended to serve eggplant with sesame seeds. Fry the sesame seeds in a dry frying pan and sprinkle on the vegetables when they have already been placed on plates.

Recipe ingredients:

2 eggplants
1 can (800 g) pureed tomatoes
2 tbsp. l. rapeseed oil
1 medium onion, chopped
1 tbsp. l. chopped garlic
0.5 tsp. red pepper flakes
2 tsp. Italian seasoning
0.5 tbsp. flour
2 eggs
0.5 tbsp. water
1 tbsp. breadcrumbs with Italian herbs
0.5 tbsp. corn flour
0.25 tbsp. grated parmesan
1 tbsp. shredded mozzarella cheese
2 tbsp. l. chopped parsley leaves, for garnish

Hong Kong Style Spicy Eggplant

This unusual dish requires some ingredients that can be purchased in large supermarkets in the pan-Asian food section. The recipe for this dish is shared by the chef of the Gretel restaurant, Alexandra Chelmakina.

Photo courtesy of the Gretel restaurant Ingredients (for 1 serving):

Eggplant – ½ pc.
Vegetable oil – 10 ml
Salt and pepper - to taste
Wafu sauce – 80 g
Spinach – 5 g
Corn salad – 5 g
Bonito tuna flakes – 1 g
Sesame oil – 3 g

For the wafu sauce:

Onion – 30 g
Garlic – 2-3 g
Japanese wine Mirin – 30 g
Sesame oil – 5 g
Sriracha sauce – 4 g
Sesame seed –1 g
Bonito tuna flakes – 3 g

How to cook:

Cut the eggplant lengthwise. Use a thin small knife to make slits like a chessboard. Then rub with salt and let stand for 5-7 minutes so that the bitterness goes away. Rinse off the resulting juice and blot with a paper towel.

Preheat the oven to 180 degrees. Place the eggplant to bake for 15 minutes.

To prepare the sauce, chop the onion and garlic. Add the rest of the ingredients, stir and let it brew.

After baking, place the eggplant on a plate and pour wafu sauce over the pulp. Then garnish with herbs, tuna flakes and sesame oil.

Calorie content of foods possible in the dish

Sweet pepper – 27 kcal/100g
Eggplant – 24 kcal/100g
Garlic – 143 kcal/100g
Soy sauce – 51 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Starch – 320 kcal/100g
Tomato paste – 28 kcal/100g
Green onion – 19 kcal/100g
Hulled sesame seeds – 582 kcal/100g
Dried whole sesame seeds – 563 kcal/100g
Salt – 0 kcal/100g
Water – 0 kcal/100g
Onions – 41 kcal/100g
Chili pepper – 40 kcal/100g
Rice vinegar – 20 kcal/100g

Calorie content of foods: Eggplant, Starch, Chili pepper, Bell pepper, Onion, Green onion, Sesame, Soy sauce, Rice vinegar, Sugar, Garlic, Water, Tomato paste, Salt

Eggplant puchkholia in Georgian style

Easy to prepare and impressive, this hot eggplant appetizer is a puff of vegetables covered with aromatic melted puchholia cheese. This is another recipe from Mamiya Jojua.

Photo courtesy of the Kazbek restaurant

Ingredients:

Eggplant – 90 g
Pink tomatoes – 80 g
Olive oil – 10 g
Pucholia cheese (or other young cheese) – 60 g
Gebjalia sauce – 20 g
Pomegranate seeds – 15 g
Svan salt – 5 g

How to cook:

Cut eggplants and tomatoes into circles. It is advisable to choose vegetables so that the circles are the same diameter. Salt the eggplant generously, leave for 10 minutes, then rinse off the salt along with any excess juice, dry the eggplant with a paper towel and fry on both sides in a grill pan.

Remove seeds from tomatoes. Grate the cheese. Layer on a round cast iron frying pan: eggplant, tomato, cheese, eggplant, tomato, cheese. Bake in the oven at 160 degrees for 10-15 minutes.

For gebzhalia sauce, grind Imeretian cheese or other young, not salted (for example, Adyghe) cheese in a blender along with a bunch of mint and add a little matsoni to make a thick cheese sauce. Before serving, pour the sauce around the edges of the finished dish and garnish with pomegranate seeds. It is important! The juicy sourness of pomegranate gives that very flavor nuance that makes this dish unique.

How to cook “Chinese Eggplant”

Wash the eggplants and cut them into long and thick pieces.

Heat olive oil in a frying pan, add chopped eggplants and salt.

Fry the eggplants over high heat for 3-4 minutes, then reduce the heat, pour in half a glass of water and simmer for 15 minutes, stirring.

Then remove the eggplants from the heat and transfer to a plate.

And pour the sauce into the same frying pan: a mixture of soy sauce, starch, vinegar, sugar and honey. Pour in half a glass of water and heat the sauce for 3-4 minutes.

Add the fried eggplants to the sauce, stir well and simmer for another 2-3 minutes. Chinese eggplants are ready!