If you’re craving for something simple but special, then a serving of savory Sweet and Sour Eggplant will do just the trick!
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Sides & Sauces
Ingredients
Scale
1 large American or Italian eggplant
1/2 cup warm water
1/4 cup soy sauce or tamari (gluten-free)
2 tablespoons brown sugar
2 cloves garlic, minced
2 tablespoons ginger, minced
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 red pepper, chopped
1 yellow onion, diced
Instructions
Prepare your eggplant by peeling it, and then slicing it into 1/2- to 3/4-inch matchsticks. Discard any seeds if necessary. Note:If you’re using a thin-skinned Asian eggplant, you can use two, sliced into pucks and half-moons and you don’t need to skin them.
To prepare the sauce, whisk together warm water and corn starch in a bowl. Once smooth, whisk in soy sauce or tamari, brown sugar, garlic, ginger, sesame oil, and red pepper flakes.
In a medium skillet, add 2 tablespoons olive oil and bring to a medium heat. Add onions and peppers and cook until soft and the onion is translucent.
Add eggplant and your sauce, then cover and simmer for about 10 minutes until al dente. (Add water as needed so they don’t burn).
Serve alongside rice or noodles, or even in a quesadilla or a taco.
