Sweet and Sour Crispy Fried Eggplants

Fragrant, spicy, incredibly tasty! Simple and fast! Crispy eggplants fried in starch in a sweet and sour sauce are an incredibly appetizing vegetable appetizer that can be served both for a family dinner and for a holiday table. Their bright contrasting taste will leave few people indifferent.
cook time: 20 min
Ivy Ramsay
Sweet and Sour Crispy Fried Eggplants

Nutrition Facts (per serving)

112
Calories
6g
Fat
17g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Garlic 2 clove
Chilli 1 pc
Honey 1 tbsp
Bulb onions 1 pc
Vegetable oil 3 tbsp
bell pepper 1 pc
Eggplant 500 g
Sesame 1 tsp
Starch 4 tbsp
Soy sauce 50 ml
Green cilantro to taste

Recipe instructions

Step 1

Step 1
How to fry crispy eggplants in starch in sweet and sour sauce? Prepare all ingredients. Take fresh, ground eggplants, preferably from a new harvest — such fruits are usually small in size and have a matte skin. You can take either corn or potato starch. Choose any vegetable oil, but it must be refined. Take naturally fermented soy sauce, and it is advisable to choose liquid honey.

Step 2

Step 2
Wash the eggplants, cut off the stem and cut into medium-sized pieces using any method. I had small eggplants and cut them into half circles. If desired, the eggplants can be soaked in salt water (a tablespoon of salt per liter of water) for 20-30 minutes to remove the bitterness. After this, the eggplants need to be washed and placed in a colander to drain the water.

Step 3

Step 3
Sprinkle the eggplants with three tablespoons of starch. Thanks to this, they will turn out crispy and will not absorb excess oil. The fourth spoon of starch will go into the marinade.

Step 4

Step 4
Heat vegetable oil in a frying pan and place eggplants in it.

Step 5

Step 5
Fry the eggplant until crispy on all sides, stirring occasionally. Then remove the eggplants from the pan.

Step 6

Step 6
Peel the onion and one clove of garlic and cut into cubes. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

Step 7

Step 7
Place the chopped onion and garlic in the same pan as the eggplant and fry until golden, about 5 minutes.

Step 8

Step 8
Wash the sweet pepper, remove the seeds and cut into strips. It is better to leave the chili pepper whole so that the seeds remain inside. Then the dish will not be so spicy.

Step 9

Step 9
Add both peppers to the pan and fry everything together for another 5 minutes.

Step 10

Step 10
Return the eggplants to the pan and stir everything together.

Step 11

Step 11
Meanwhile, prepare the marinade. To do this, add honey to soy sauce.

Step 12

Step 12
Add the remaining starch.

Step 13

Step 13
Add chopped garlic. I put it through a press, but you can grate the garlic on a fine grater or chop it with a knife.

Step 14

Step 14
Stir the marinade until smooth so that there are no lumps of starch.

Step 15

Step 15
Pour the prepared marinade into the pan.

Step 16

Step 16
Wash the cilantro, chop and add to the pan. Mix everything.

Step 17

Step 17
Sprinkle the finished dish with sesame seeds.

Step 18

Step 18
Serve the eggplants immediately, hot. Bon appetit!

Additional rubrics

Related recipes