Sweet and Sour Eggplant Recipe
SARSAYA® Sweet and Sour SauceIngredients
- 4 cups (500g) Eggplant, quartered
- 1/2 tsp. (2.30g) AJI-NO-MOTO ® Umami Seasoning
- 2 pcs. (100g) Eggs, beaten
- 1/2 cup (80g) Cornstarch
- 2 cups (450ml) Cooking oil, for deep frying
- 2 Tbsps. (30g) Cooking oil, for sautéing
- 1/4 cup (37g) Onion, sliced
- 1 1/2 cups (120g) Bell pepper, thinly sliced
- 1 cup (90g) Carrots, thinly sliced
- 1 pack (200g) SARSAYA® Sweet and Sour Sauce
- 1 tsp. (5g) Soy sauce
Procedure
- SEASON. Sprinkle eggplant with AJI-NO-MOTO® Umami Seasoning.
- DIP, DREDGE and FRY. Dip the seasoned eggplant in beaten eggs, then dredge in cornstarch and deep fry in oil until golden brown. Set aside.
- STIR FRY. In a separate pan, add oil and stir-fry onion, bell pepper and carrots for a minute.
- SEASON. Add SARSAYA® Sweet and Sour Sauce and soy sauce. Add deep-fried eggplant. Mix and serve.
Cooking Tips
To achieve your tender and juicy eggplant, cook your eggplants within 1-2 minutes over medium fire to avoid overcooking.
Cooking Time: 20 minutes
Preparation: 25 minutes
Servings:
5
Serving size: 1 cup (90g) Sweet and Sour Eggplant
Nutrition Facts
Calories per serving (kcal)
255
Carbohydrates (g)
40.7
Proteins (g)
3.1
Fat (g)
8.5
Dietary Fiber (g)
4.0
Calcium (mg)
89
Iron (mg)
2.0
Sodium (mg)
114.1
Good to Know Nutrition Facts
Eggplants are rich in anthocyanin- an antioxidant that is believed to aid in ensuring good heart health! Pinggang Pinoy® Meal Suggestion: 1 cup rice 1 cup Sweet and Sour Eggplant 1 piece Fried Porkchop 1 piece banana 1 glass of water