Hetty’s vegetarian sweet and sour eggplant | Everyday Food | ABC Australia

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with less processing.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor and is healthier.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple enhances flavor and nutrition.

Mix ketchup, sugar, soy sauce, Shaoxing wine, white vinegar, vegetable stock, grated garlic, grated ginger, and corn flour in a bowl until dissolved.

Peel the eggplant and cut it into chunks.

In a bowl, mix one tablespoon of Shaoxing wine, one tablespoon of soy sauce, and one beaten egg to create a marinade for the eggplant.

Toss the eggplant in the marinade using hands to coat.

Coat each piece of eggplant in corn flour individually to ensure even coverage.

Heat a quarter cup of neutral oil in a pan until hot, tested with wooden chopsticks.

Add the coated eggplant to the pan in a single layer and fry for one to two minutes on each side until golden brown.

Remove the eggplant and in the same pan, add capsicums and onions, tossing for three to four minutes.

Add pineapple to the pan and toss for one minute.

Pour the prepared sauce into the pan and stir until thickened, adding a pinch of salt.

Add the fried eggplant back into the pan and toss to combine.

Serve the sweet and sour eggplant over rice and finish with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary