Looking for a delicious and easy-to-make appetizer? Try these crispy eggplants in a sweet and sour sauce! The eggplants are sliced and coated in a light layer of starch before being fried to a crispy golden brown. The tangy and sweet sauce is the perfect complement to the crispy eggplant, and it’s super simple to make with just a few pantry staples. Serve it as a snack or a side dish, and watch as your guests reach for seconds and thirds!
- 400g eggplant
- 0.5 tsp dried garlic
- Starch for coating the eggplant
- Vegetable oil for frying
- Sweet and sour sauce:
- 40-60g lemon juice (or 6% apple cider vinegar, not more than 40g)
- 40-60g sugar
- 80g water
- 60g soy sauce
- 1 tbsp ketchup
- 1 tsp starch
In a small saucepan, mix together all of the sweet and sour sauce ingredients and cook over medium heat, stirring constantly, until the sauce thickens. Set aside to cool.
Cut the eggplant into slices, sprinkle with salt and dried garlic, and let it sit for 15 minutes to draw out excess moisture.
Coat each eggplant slice in starch and fry in hot oil until crispy and golden brown on all sides. Leave some space between each slice to ensure they cook evenly and don’t stick together.
Serve the crispy eggplant hot with the sweet and sour sauce on the side.
This dish makes a great appetizer or side dish and is sure to be a crowd-pleaser. The crispy texture of the eggplant pairs perfectly with the tangy and sweet sauce, and the dish is surprisingly easy to make. Give it a try and impress your guests with your culinary skills!