Sweet and Sour Eggplant Without Deep-Frying
A lighter take on classic sweet and sour eggplant, this version uses a bright tomato-based sauce and skips deep-frying for a healthier weeknight dinner. The eggplant is gently cooked in the microwave first, then finished with a quick stir-fry for tender results and plenty of glossy, tangy sauce.
Story
This no-fry sweet and sour eggplant brings all the bold, tangy-sweet flavors you love without the extra oil. The microwave gives the eggplant a tender head start while keeping the kitchen cool, and a quick toss in the pan with ginger and garlic brings everything together in a glossy tomato sauce that is just begging for a bowl of steamed rice.
Ingredients
eggplant
2
mature ginger
as needed
tomato juice
2 tablespoons
garlic
as needed
vinegar
1 tablespoon
white sugar
2 teaspoons
starch
as needed
Instructions
1
Step 1
Prepare the required ingredients
2
Step 2
Peel the eggplants and cut into strips, soak and rinse with salted water, then lift out and place in a bowl
3
Step 3
Place in the microwave and heat for 6 minutes
4
Step 4
Cut the scallions into scallion flowers and mince the old ginger and garlic
5
Step 5
Add tomato juice to the bowl, add one spoon of sugar, add one spoon of vinegar, add one spoon of starch, add vegetable seasoning, add an appropriate amount of salt, add 100ml of water and mix evenly
6
Step 6
Remove the eggplants from the microwave and drain the water
7
Step 7
Heat the pan and add oil, when the oil temperature reaches seventy percent add the eggplants
8
Step 8
Add the minced ginger and garlic and stir-fry together
9
Step 9
Add the sauce
10
Step 10
When the eggplant strips start to take on a bit of color, add the seasoning sauce to thicken
11
Step 11
Add the scallion flowers and it is ready to plate
12
Step 12
The rich tomato sauce is very appetizing, a bowl of rice goes perfectly with it
