Sweet-and-Sour Eggplant Recipe

Name: Sweet-and-Sour Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (about 1 1/4 pounds total) purple baby eggplants, or see above; 2 tablespoons chickpea flour; 1 teaspoon very finely grated peeled fresh ginger; 1/41/2 teaspoon cayenne pepper; 1 1/2 tablespoons ground coriander; 1 teaspoon ground cumin; Salt; 3 tablespoons finely chopped cilantro; 4 tablespoons olive or canola oil; 2 teaspoons sugar; 2 teaspoons lemon juice

Servings: persons

4 (about 1 1/4 pounds total) purple baby eggplants, or see above
2 tablespoons chickpea flour
1 teaspoon very finely grated peeled fresh ginger
1/41/2 teaspoon cayenne pepper
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
Salt
3 tablespoons finely chopped cilantro
4 tablespoons olive or canola oil
2 teaspoons sugar
2 teaspoons lemon juice

1
Cut the eggplants in quarters lengthways, without separating the pieces at the stem end.
2
Leave to soak in a bowl of water for 30 minutes.
3
Put the chickpea flour in a small cast-iron frying pan.
4
Stir on medium heat until it is a shade darker.
5
Remove to a small bowl.
6
Add the ginger, cayenne, coriander, cumin, 3/4 teaspoon salt, cilantro, and 1/4 cup water.
7
Stir to make a paste.
8
Remove eggplants from the soaking water and dry them off.
9
Rub the spice mixture on all the cut surfaces.
10
Pour the oil into a medium frying pan and set on medium-high heat.
11
When hot, put in the eggplants and brown them lightly on all sides.
12
Sprinkle 1/4 teaspoon salt over the top and add 1/4 cup water.
13
Bring to a simmer.
14
Cover, turn heat to low, and cook gently for 25 minutes or until tender.
15
Meanwhile, combine 1/4 cup water with the sugar and lemon juice.
16
Pour this over the eggplants when they are tender.
17
Cook on medium-high heat, turning the eggplants gently once, until only a thick sauce remains.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (about 1 1/4 pounds total) purple baby eggplants, or see above, 2 tablespoons chickpea flour, 1 teaspoon very finely grated peeled fresh ginger, 1/41/2 teaspoon cayenne pepper, and more.

Yes, Sweet-and-Sour Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet-and-Sour Eggplant

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