Tasty Eggplant Recipe
In this traditional Chinese eggplant recipe, vinegar and sugar are the real secrets behind, which adds an extra kick to the flavor of eggplant.
Perp time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
2 tomatoes, diced
1 eggplant, diced
1 tbsp. chopped scallion
4 tbsps. flour
4 garlic cloves, sliced
5-10 tbsps. vegetable oil for deep-frying
5-10 cups water
Seasonings:
1 tbsp. rice vinegar
2 tbsps. light soy sauce
2-4 tsps. white sugar, or to taste
1-2 tsps. salt, or to taste
Directions:
1. Combine 5 tbsps. flour with 5-10 cups water in a mixing bowl until smoothy, stir into pinch of salt. Then coat eggplant cubes evenly.
2. Heat 5-8 tbsps. vegetable oil in a wok over high heat until shimmering on the bottom, but not yet smoking, deep fry the coated eggplant cubes over medium high heat until golden.
3. Making sauce by whisking 2 tbsps. light soy sauce, 1 tbsp. rice vinegar and 2-4 tsps. white sugar in a bowl.
4. Pour off the excess oil, leaving about 2 tbsps. oil in a wok, saute garlic cloves briefly until aromatic, about 20-30 seconds, do not brown, add tomatoes and cook for about 2 minutes, then pour the sauce into the wok, add the eggplant cubes, stirring and tossing to mix everything together.
5. Taste and season with salt, mix well, then transfer to a plate, for an added touch, try garnishing with chopped scallion before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 2.32 g |
| Total fat: 0.32 g |
| Carbohydrate: 4 g |
| Calories: 28 kcal |
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