Eggplant in Sweet and Sour Sauce

1. 1

   Cut the eggplant into medium-sized cubes, sprinkle with salt and let it sit for 15-20 minutes to release excess liquid.

   20 min

2. 2

   Squeeze the eggplant and dredge in cornstarch.

   5 min

3. 3

   Heat vegetable oil in a pan and fry the eggplant until golden brown on all sides. Remove the fried eggplant and place on a paper towel to remove excess oil.

   10 min

4. 4

   In a small bowl, mix tomato paste, vinegar, sugar, soy sauce, water, salt and pepper.

   5 min

5. 5

   In a separate pan, sauté the chopped onion and garlic.

   5 min

6. 6

   Add the prepared sauce to the onion and garlic and simmer for 2-3 minutes, until the sauce thickens.

   3 min

7. 7

   Add the fried eggplant to the sauce and mix well to coat all pieces with the sauce. Simmer for another 5 minutes.

   5 min

8. 8

   Sprinkle chopped cilantro on the finished dish and serve hot.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.