Sweet and sour Eggplant
"Ultra melting, caramelized eggplants with just the right amount of pep and crunch thanks to delicious bell peppers"
-- @kinary.food
A Note from Feedfeed

A symphony of sweet and tangy flavors, this eggplant recipe features tender, caramelized eggplants paired with juicy bell peppers for the perfect balance of texture and taste. Enjoy this with a big pot of rice for an easy and delicious vegan dinner.



Prep time 30mins
Cook time 10mins
Serves or Makes: 2


Main ingredients

  • 1 eggplant, cut into finger-sized sticks
  • 1/ 2 red bell pepper, cut into stripes
  • 1/ 2 yellow bell pepper, cut into stripes
  • salt
  • 2 tablespoons frying oil


  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons palm sugar
  • 2 tablespoons Chinese cooking wine
  • 4 garlic cloves, minced
  • 4 dried bird eye chilis
  • 1 teaspoon sichuan pepper
  • 2 teaspoons cornstach (diluted in water)


  • 1 tablespoon cold pressed sesame oil
  • 1 tablespoon roasted sesame seeds


  • Step 1

    Lay out the eggplant sticks, salt coarsely and let drain for 30 minutes: drops of water will form on the surface of the eggplants. After 30 minutes, rinse thoroughly with clear water then dry by dabbing with paper towel.

  • Step 2

    While the eggplants are draining, take a small bowl and mix together the soy sauce, cooking wine, palm sugar, dried chillies, garlic and Sichuan pepper. Mix well, and set aside.

  • Step 3

    In another bowl, dilute the cornstarch with water until the powder is well dissolved.

  • Step 4

    Add the cornstarch to the previous mixture (step 2.) and mix well.

  • Step 5

    In a wok, sauté the aubergines in the cooking oil over high heat for 5 minutes until they are golden brown.

  • Step 6

    Add the peppers and continue sautéing for +3 mins until tender but crunchy.

  • Step 7

    Lower the heat to medium, add the sauce and mix well until the mixture thickens (2-3 mins).

  • Step 8

    Just before serving, top with sesame oil and sesame seeds.

  • Step 9

    Enjoy while it's hot, with a serving of white rice!