Eggplants in sweet and sour sauce

Prepare the necessary ingredients for eggplant in sweet and sour sauce. If possible, it is better to use homegrown vegetables from your own garden or buy them from a trusted seller at the market. Eggplants of any variety can be used. The main thing is that there are no large seeds and veins. Good-quality vegetables have a spicy taste and sometimes resemble mushrooms. Choose fruits with firm flesh, without mechanical damage and signs of spoilage. The skin should not have brown spots (this indicates that the vegetables are starting to spoil). When pressed on the eggplant, the indentation should bounce back. If the indentation remains, the eggplant is no longer fresh. It is best to use eggplants weighing 200-250 grams. In vegetables of this size, there are small seeds, white flesh, and they do not darken as quickly. The stem should be green. Do not take fruits with cut stems. Instead of apple vinegar, you can use rice, lemon or lime juice, or fruit vinegar. You can use regular 9% white vinegar, just reduce the amount slightly. White sugar can be replaced with brown sugar, then the taste of the finished dish will have a caramel note. Instead of ground ginger, you can take a piece of fresh ginger and grate it. The amount of garlic and chili pepper can be adjusted to your taste. If you like spicy dishes, increase the portions of pepper and garlic. You can use fresh chili pepper to taste. I used dried chili flakes. Corn or potato starch can be used as a thickener. As a thickener, I usually use cornstarch.

Rinse the eggplants well with cold running water before use. Pat them dry with a paper towel. Trim the stems from both sides along with the tip of the fruit by 1 cm, as nitrates accumulate there. Cut into medium-sized random pieces. You can slice them into rings, half rings, cubes, or sticks.

Transfer the sliced eggplant pieces to a deep dish. Sprinkle with salt. Mix well. Leave it in the kitchen for 15-20 minutes to let the vegetables release their juice. This step will help the eggplants absorb less oil when frying.

Choose a deep bowl for preparing the sweet and sour sauce. Add sugar, starch, ground ginger, and chili pepper. Mix well.

Add apple cider vinegar, soy sauce, and garlic minced through a press. Mix until smooth.

Drain the eggplants on a colander, rinse well, and squeeze out the excess liquid.

Heat vegetable oil in a deep frying pan. Take a wide pan or cook the eggplants in several batches. Place the sliced eggplants into the hot oil. Fry on high heat for 8-10 minutes until golden brown, stirring frequently to brown the vegetables on all sides.

Mix the sweet and sour sauce with a spoon to lift the starch from the bottom of the pan and pour it over the golden brown eggplants. Cook over medium heat for 2-4 minutes, stirring to coat all the pieces with the sauce. The sauce will thicken and envelop the vegetable pieces.

Allow the eggplants to cool and serve. I prefer these eggplants served cold. You can sprinkle them with fried sesame seeds and garnish with herbs. Serve them on their own or complement them with grains, meat, or fish dishes.

The eggplants in sweet and sour sauce are ready. Enjoy your meal! And share your result if you use the recipe :)