My family loves Eggplant that I cook. I most likely season Eggplant with Soy Sauce OR Miso. Today I used Sugar, Soy Sauce and Rice Vinegar. I added Chilli as well. This sweet and sour Eggplant melts in your mouth. Do you like Eggplant? Try this one. I’m confident you will enjoy it.

Makes

4 Servings

Ingredients

1 large Eggplant *about 450g
1 to 2 tablespoons Potato Starch
Oil for cooking
Finely chopped Spring Onion

Sauce
2 tablespoons Sugar
2 tablespoons Rice Vinegar
2 tablespoons Soy Sauce
1/4 teaspoon Chilli Flakes *optional

Method
  1. Combine all the Sauce ingredients in a small bowl.
  2. Cut Eggplant into large bite-size pieces. Today I partially peeled the tough skin a little, cut it in quarters in lengthways, then cut into thick bite-size pieces.
  3. Sprinkle with Potato Starch and roughly coat them. *Note: This process can be skipped, but the layer of the Potato Starch becomes jelly-like when mixed with the Sauce.
  4. Heat 2 tablespoons Oil in a frying pan over medium heat, cook 1/2 of Eggplant pieces until nicely browned, turn them over, sprinkle with 1 tablespoon Oil, and cook until the other side is also nicely browned. Transfer to a plate and cook remaining Eggplant pieces.
  5. When cooked, return the already cooked Eggplant pieces, stir the Sauce very well and pour it over the Eggplant, and cook until the Sauce is thickened and Eggplant is soft.
  6. Sprinkle with some finely chopped Spring Onion and serve. *Note: You can cook this dish in advance as it is delicious when it is cold.