"Ultra melting, caramelized eggplants with just the right amount of pep and crunch thanks to delicious bell peppers"
Sweet and sour Eggplant
4
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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.
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Prep time 30mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
Main ingredients
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
Sauce
ingredients
- 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)
Toppings
ingredients
- 1 tablespoon cold pressed sesame oil
- 1 tablespoon roasted sesame seeds
Method
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!