Chinese-style eggplants in sweet and sour sauce
Description
A delicious combination of tanginess and sweetness that gives even ordinary eggplants an extraordinary flavor. You can prepare a wide variety of vegetables in this sauce: peppers, zucchini, cabbage, and more. This dish should be served with a simple side dish that won't overpower the taste—lightly salted rice or boiled potatoes would be perfect.
Instructions
- 1
Step 1
1. Wash the bell pepper, remove the seeds, and cut into pieces. Peel and wash the onion, then dice finely. Wash the eggplants and cut into pieces, salt them, and mix.
- 2
Step 2
2. Peel and thinly slice ginger, garlic, and chili pepper. Place a frying pan on the stove, add sunflower oil, and sauté the ingredients. After slightly heating, add bell pepper and onion. Pour in soy sauce and tomato paste, dilute with a small amount of water, and add to the pan. Add sugar and starch diluted in water. Heat through, then pour in sesame oil.
- 3
Step 3
3. Separate the yolk from the white. In a bowl, mix the egg white, starch, and a little water, then stir. Slightly squeeze the eggplants, transfer them into the batter, and mix. Place a saucepan over heat, pour in sunflower oil, and fry the eggplants in the hot oil. Once fried, remove and place them on a paper towel.
- 4
Step 4
4. Transfer the fried eggplants to the pan with the sauce, mix and cook for another 5-7 minutes.