Eggplant in Chinese sauce

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make eggplant in Chinese sauce? Prepare the necessary ingredients. Choose high-quality, naturally fermented soy sauce. You can use any vinegar you like. I have apple. Take corn starch.

2. STEP 2

   

   Wash the eggplants and cut off the ends. Cut the fruits into small cubes, add salt, mix and set aside for 15-20 minutes. After the specified time, drain the released liquid from the eggplants. This way you will get rid of the possible bitterness that is often inherent in eggplants.

3. STEP 3

   

   Heat vegetable oil in a frying pan. Read about how to choose a frying pan, as well as how to choose the right oil, in separate articles, links at the end of the recipe. Place the prepared eggplant slices in the pan and fry, stirring frequently, until lightly browned. You can add chopped garlic if you wish. Pour in half a glass of water and, covering with a lid, simmer the vegetables for about 15 minutes.

4. STEP 4

   

   In a separate container, combine soy sauce, vinegar, granulated sugar, honey, the remaining half a glass of water and starch. Mix everything until smooth. Pour the sauce into the pan where the eggplants were fried.

5. STEP 5

   

   Stir and after boiling, simmer the eggplants for a few more minutes. Eggplants in Chinese sweet and sour sauce are ready. They can be served hot, warm or chilled. When serving, add chopped fresh herbs, white or black sesame seeds to your taste. Bon appetit!

Comments on the recipe

Merlisana

09.09.2023

4.8

I love Asian cuisine. I also cook eggplants in sweet and sour sauce, but with a slightly different recipe. Here's a video.

Natalia M

09.09.2023

4.9

For dinner I cooked eggplant in Chinese sauce. This is a great quick option, and also very unusual! I removed the bitterness from the eggplant slices with salt and fried them for about 15 minutes until golden brown. There was no need to stew; during this time the eggplants were ready. When I poured the sauce into the pan, it was cloudy and runny. But in just a couple of minutes it thickened and became transparent. Each piece of eggplant was coated in a clear, spicy sauce. Looks interesting and tastes amazing! The taste of the dish is sweet and sour, even more sweet. I didn't have enough garlic, I think it would have been even better with it). I liked both the cooking process and the result!