Crispy Eggplants with Tomatoes in Sweet and Sour Sauce

Name: Crispy Eggplants with Tomatoes in Sweet and Sour Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 150 g Eggplant; 2 v. š. Cornstarch; 200 ml Vegetable oil; 100 g Sauce, paste

Crispy Eggplants with Tomatoes in Sweet and Sour Sauce – a vibrant dish with tender vegetables, crunchy coating, and a rich Asian-inspired glaze.

4.0

(12)

Updated : 03 June, 2025

Easy

About 30 min.

Ingredients

150 grams

Eggplant

100 grams

Tomato

0.5 teaspoon

Sesame

to taste

Cilantro

Breading

2 tablespoon

Cornstarch

1 teaspoon

Powdered sugar

Frying

200 milliliters

Vegetable oil

Sauce

100 grams

Sauce, paste

20 milliliters

Oyster sauce

15 grams

Sesame oil

20 milliliters

Water

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

Note: In some cases, there's no need to remove bitterness from eggplants — young vegetables and certain varieties usually aren't bitter. Choose juicy but firm tomatoes. Soft ones lose shape during cutting and cooking, turning into a shapeless mash and ruining the dish’s appearance.

Preparation

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Step 1

Choose meaty, sweet, tasty tomatoes. You can use parsley instead of cilantro. Use neutral-flavored oil for deep frying. Sweet and sour sauce can be store-bought, starch can be any type, and you can substitute soy sauce for oyster sauce.

Step 2

Wash the eggplant, dry it, and cut off the ends. If the skin is thick, peel it with a vegetable peeler. Cut into large chunks. Salt them and let sit for 10 minutes — this helps remove bitterness.

Step 3

Rinse the pieces and dry them well.

Step 4

For breading, mix starch and powdered sugar.

Step 5

Coat the eggplant chunks in this mixture.

Step 6

Heat oil in a heavy-bottomed saucepan for frying. To check if the oil is ready, insert a wooden skewer — if bubbles form around it, the oil is hot enough. If it bubbles too much, it's too hot. Fry the eggplant in small batches until golden. Remove with a slotted spoon and place on paper towels to absorb excess oil.

Step 7

Cut the tomato into large chunks, similar in size to the eggplant.

Step 8

For the sauce, mix sweet and sour sauce, oyster sauce, and sesame oil. If it's too thick, thin with water.

Step 9

Combine fried eggplant with tomatoes, pour the sauce over them, and mix. Tear cilantro leaves on top and sprinkle with sesame seeds.

Step 10

Serve and enjoy!