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.
Ingredients
- 500 gram Eggplant
- 1 cup Mint leaves
- 1 medium Onion
- 2 clove Garlic cloves
- 2 tablespoon Tomato paste
- 2 tablespoon Sugar
- 2 tablespoon Vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoon Vegetable oil
- 1 teaspoon Salt
- 1 cup Water
Instructions
- Cut the eggplant into 1-inch cubes.
- Heat vegetable oil in a large pan over medium heat.
- Add the eggplant cubes and cook until golden brown, about 5 minutes.
- Remove the eggplant from the pan and set aside.
- In the same pan, add chopped onion and minced garlic. Cook until the onion is translucent.
- Add tomato paste, sugar, vinegar, soy sauce, salt, and water. Stir well.
- Return the eggplant to the pan and stir to coat with the sauce.
- Reduce the heat to low, cover the pan, and simmer for 10 minutes.
- In a small bowl, mix cornstarch with a little water to make a slurry.
- Add the slurry to the pan and stir well to thicken the sauce.
- Remove from heat and let it rest for 5 minutes.
- Garnish with fresh mint leaves.
- 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.