Gawin mo ito sa TALONG! Simpleng Sangkap Pang Restaurant ang Sarap! #SweetChiliEggplant

Cut the eggplant into 3-inch pieces.

Season with salt to draw out the moisture.

Let it sit for 10 minutes.

Dry the eggplant with a paper towel.

Deep fry the eggplant until golden brown and cooked through.

Remove the eggplant and set aside.

Saute garlic until fragrant, about 30 seconds.

Saute ginger for 10 seconds.

Saute the green onion for 10 seconds.

Saute tomatoes until soft and mushy.

Add 2 tbsp of sweet chili sauce.

Add 1 tsp of calamansi extract or lemon juice.

Add 1/2 cup of water and bring to a boil.

Add 1 tbsp of oyster sauce.

Add 3/4 tbsp of soy sauce.

Add 1 tsp of sugar.

Add 1 tsp of vinegar and bring to a boil before stirring.

Add 1/4 tsp of black pepper (add salt if needed).

Add the fried eggplant and stir to combine with the sauce.

Add the cornstarch slurry and stir for about 30 seconds.

Spice Level:

Allergens