Minty Sweet and Sour Eggplant (Aubergine)
Eggplant is technically a fruit, not a vegetable, and belongs to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Minty Sweet and Sour Eggplant (Aubergine)
Ingredients
Instructions
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Cut the eggplant into 1-inch cubes.
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Heat vegetable oil in a large pan over medium heat.
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Add the eggplant cubes and cook until golden brown, about 5 minutes.
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Remove the eggplant from the pan and set aside.
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In the same pan, add chopped onion and minced garlic. Cook until the onion is translucent.
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Add tomato paste, sugar, vinegar, soy sauce, salt, and water. Stir well.
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Return the eggplant to the pan and stir to coat with the sauce.
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Reduce the heat to low, cover the pan, and simmer for 10 minutes.
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In a small bowl, mix cornstarch with a little water to make a slurry.
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Add the slurry to the pan and stir well to thicken the sauce.
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Remove from heat and let it rest for 5 minutes.
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Garnish with fresh mint leaves.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
