Sweet and Sour Eggplant

Sweet and Sour Eggplant is a delightful Chinese dish that combines tender eggplant with a vibrant sauce, offering a perfect balance of flavors. This healthy recipe is easy to prepare and makes for a satisfying dinner option.

Ingredients

• Eggplant - 300 grams
• Red bell pepper - 1 medium
• Green bell pepper - 1 medium
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Brown sugar - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 100 ml
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Green onions - 2, chopped for garnish

Steps

1. Wash and cut the eggplant into bite-sized cubes. Sprinkle with a little salt and let it sit for 10 minutes to draw out moisture.
2. Rinse the eggplant under cold water to remove excess salt and pat dry with paper towels.
3. In a bowl, mix soy sauce, rice vinegar, brown sugar, cornstarch, and water to create the sweet and sour sauce. Set aside.
4. Heat vegetable oil in a large pan over medium heat. Add the eggplant and sauté for about 5-7 minutes until tender and slightly golden.
5. Add minced garlic and ginger to the pan and stir-fry for 1 minute until fragrant.
6. Add the chopped red and green bell peppers to the pan and stir-fry for another 3-4 minutes until they are tender-crisp.
7. Pour the sweet and sour sauce over the vegetables, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens.
8. Drizzle with sesame oil and stir to combine.
9. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and fiber, promoting digestive health.
• Low in calories, making it a great option for weight management.

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