Below I will tell you more about how to make crispy eggplant in sweet and sour sauce. Lemon juice can be used in place of apple cider vinegar. I recommend using corn starch, it works best with it. Eggplant perfectly complements the sauce with a bright, rich taste. Take note of the recipe, it turns out very tasty!
Main Ingredient: Vegetables / Eggplant
Cuisine geography: Asian
Diet: Lean meals / Vegetarian food
- Eggplant - 400-450 Grams
- Garlic Powder - 1/2 Teaspoon
- Starch - 5-8 Teaspoons (1 tsp - for the sauce, 4-7 tsp - for eggplant breading)
- Apple Cider Vinegar - 30-35 Milliliters
- Sugar - 40 Grams
- Water - 80 Grams
- Soy Sauce - 60 Grams
- Ketchup - 1-2 tbsp. spoons
- Salt - To taste
How to make Sweet and Sour Crispy Eggplant
Prepare all ingredients.
For the sauce, combine apple cider vinegar, sugar, water, soy sauce, ketchup, and starch. Put on low heat and cook until thickened, stirring constantly.
Pour into a jar and let cool. When the sauce has cooled, it will thicken even more.
Peel the eggplants. Cut into cubes. Season with salt, garlic powder and let sit for 15 minutes.
Then roll the starch into the sticks on all sides.
Fry the eggplants until crisp. To prevent them from sticking together, fry them a short distance from each other.
Pour the prepared eggplants with sweet and sour sauce. Enjoy your meal!