VEGAN: You Won’t Believe How Amazing This Sweet And Sour Eggplant Is

Eggplant that is prepared to make you drool even before you can take a bite.

v 001bIt is such a great thing to find a whole lot of recipes you can make out of one main ingredient when it comes to vegetables and fruits. Contrary to what most non-vegans thing, there are so many variations of recipes or dishes that all of us can enjoy with simply just having fruits and vegetables.

And eggplant is one of the many veggies you can make magic out of with the number of recipes you can use it with. This recipe is one of those than can replace beef, chicken, pork or fish. My little ones were not really big fans of eggplants but this recipe made them learn to love eggplants.

You can serve it with rice and give it a bit of Asian feel or you can serve it tacos which you can have for quick snacks or even take out lunch. It is one of those dishes that will make you drool and want to have over and over again.

Check out the recipe below.


Sweet And Sour Eggplant

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Ingredients:

1 lb. Chinese or Japanese eggplants, cubed

1 red bell pepper

3 tbsp soy sauce (for gluten free use a certified GF tamari sauce)

2 tbsp brown sugar

2 tbsp rice vinegar (for gluten free use a certified GF vinegar)

1 clove garlic, minced

1/4 tsp cayenne (optional, adds spiciniess)

2 tsp cornstarch

3 tbsp peanut oil (or another oil with a high smoke point)

1 tbsp sesame seeds

Salt and pepper to taste

2 cups cooked long grain rice, white or brown (optional)

 

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Instructions:

Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.

After about 30 minutes, water droplets will form on the surface of the eggplant.

Rinse salt from the eggplant thoroughly and pat dry.

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Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.

In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.

In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.

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Pour cornstarch liquid into reserved sauce, whisk till well combined.

Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.

Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.

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Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.

Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.

 

A very big thank you to toriavey.com for this delicious dish!