Crispy Sweet & Sour Eggplant

Ingredients

• 2 eggplants
• 2 tbsp cornstarch
• 1.25 cup tempura flour (The author notes that the flour used was gluten-free.)
• 1 cup ice-cold water
• oil (For frying)
• 3 tbsp ketchup
• 6 tbsp white vinegar
• 6 tbsp sugar
• 0.5 tbsp soy sauce
• 0.5 tsp salt

Steps

1. 1

   Cut the eggplants into pieces suitable for frying. The source describes the finished eggplant as soft and creamy inside.

2. 2

   Coat the eggplant pieces with cornstarch.

3. 3

   Combine the tempura flour with the ice-cold water to make the tempura batter, then coat the eggplant pieces.

4. 4

   Heat oil for frying and fry the battered eggplant until the exterior is super crunchy and the eggplant is soft and creamy in the middle.

5. 5

   Make the sweet-and-sour sauce by combining the ketchup, white vinegar, sugar, soy sauce, and salt.

6. 6

   Toss or serve the crispy fried eggplant with the sweet-and-sour sauce.

Notes

The supplied post provides the ingredient list and a description of the desired texture, but does not provide detailed preparation instructions, eggplant cutting shape, frying temperature, frying time, sauce-cooking method, or sauce-to-eggplant assembly details. The procedural steps therefore include only minimal connective actions and should be treated as lower-confidence. The author describes the dish as vegan and says the tempura flour used was gluten-free.

Nutrition per serving

• main
• vegan
• gluten-free
• fried
• Chinese-inspired
• sweet-and-sour
• eggplant