Sweet and Sour Eggplant Stir-fry.

Gorgeous and full of flavor vegetarian dish, let alone very healthy and takes a short time to make.


Eggplant- 2 large, cut in 2-3 cm pieces.

Onion-1 chopped.

Garlic- 3 cloves, grated.

Ginger- 2 inch grated.

Scallions-3 chopped.(reserve some for serving).

Hoisin sauce- 2 tablespoons.

Shoyu sauce- 2 tablespoons.

Rice vinegar- 1 tablespoon.

Sesame oil- 1 tablespoon.

Paprika flakes- 1 tablespoon.


Corn starch- 1 teaspoon dissolved in a little water.

Toasted sesame seeds for serving.

Oil for frying.


Add 2 tablespoons of salt to eggplants and let it sit for 30 minuets. Rinse and drain.

Mix shoyu, hoisin, vinegar, paprika and sesame oil in a bowl.

Heat enough oil in a pan to cover the bottom, add your eggplants, cook till scorched in places. Set aside.

Add some more oil to the same pan , add onion and cook till softened, stir in garlic, ginger and scallions. Cook for a minuet or so.

Return eggplants to a pan, combine thoroughly, stir in your sauces mixture, then add cornstarch with water, stir for 10 seconds or, and it’s done.

Sprinkle with toasted sesame seeds and scallions. Serve with rice.

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