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FareShare Gazette Recipes -- November 2008 - F's


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Fried Eggplant with Sweet & Sour Sauce

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* Exported from MasterCook *

Fried Eggplant with Sweet & Sour Sauce

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-11 Nov 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggplants -- salted, rinsed
and chopped up into one-inch pieces
1/4 cup oil
[I use a mixture of olive and peanut oil]

1/2 cup brown sugar -- (see method)
Rice wine vinegar -- (see method)
Ketchup -- (see method)
Water -- (see method)
[or dry white wine]

6 garlic cloves -- chopped or minced
1 piece fresh ginger -- peeled (1 inch)
1/2 onion -- diced small
1 tablespoon oil
1 tablespoon cornstarch
[cornflour in the UK & Australia)
1 tablespoon water
1 teaspoon sesame oil

Eggplant or Aubergines as our English relatives call it. I managed to pick
up a couple of those purple veggies while they were on sale. Was gonna make
my usual moussaka but decided at the last moment to do something entirely
different. Found a recipe for something that looked like a sweet and sour
dish but I didn't really like the Sweet & Sour sauce this recipe was
using. Soooo...used my own tried and true recipe shown to me by an old
Chinese friend away back in 1947.

After salting and rinsing the eggplants, chop them into small one-inch
pieces. Get the oil hot in a wok or other deep utensil and deep fry, in
batches, until all the pieces are cooked. Drain on paper towel and keep

Make a sweet and sour sauce from the following method: In a one cup
measure, place brown sugar to the half cup line, then fill to half with
rice wine vinegar. Add sufficient ketchup to the 3/4 line, fill to full
line with either water or dry white wine. Stir well, until all

Chop or mince 6 garlic cloves, chop a one-inch piece of peeled fresh
ginger. Chop one half onion into small dice. Place above three items in
about 1 tablespoons oil in a wok and stir fry until fragrant. Add the sweet
and sour sauce; simmer for about 5 minutes. Mix together one tablespoon
cornstarch with one tablespoon water and mix this into the bubbling sauce;
check for thickening and add more again if not thick enough. Add one
teaspoon sesame oil, stir around and add the reserved eggplant.

Heat thoroughly and serve with or over rice.

This is a very different way of serving eggplant and I will certainly do
it again. Cheers, Doug in BC

Contributed to the FareShare Gazette by Doug; 27 November 2008.

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