Sweet and Sour Eggplant
SARSAYA® SWEET AND SOUR SAUCE
4 cups (500g) Eggplant, quartered
1/2 teaspoon (2.30g) AJI-NO-MOTO ® Umami Seasoning
2 pcs Eggs
1/2 cup (80g) Cornstarch
2 cups (450ml) Oil (for deep frying)
2 tablespoons (30g) Oil (for sauteeing)
1/4 cup (37g) Onion
1 1/2 cup (120g) Bell pepper
1 cup (90g) Carrots
1 pack (200g) SARSAYA® Sweet and Sour Sauce
1 teapoon (5g) Soy Sauce
|Calories per serving (kcal)||255|
|Dietary Fiber (g)||4.0|
Good to Know Nutrition Facts!
Eggplants are rich in anthocyanin- an antioxidant that is believed to aid in ensuring good heart health!
Pinggang Pinoy® Meal Suggestion:
1 cup rice
1 cup Sweet and Sour Eggplant
1 piece Fried Porkchop
1 piece banana
1 glass of water
Preparation and Cooking time: 45 minutes
- SEASON eggplant with AJI-NO-MOTO ®.
- DIP, DREDGE and FRY. Dip the seasoned eggplant in beaten eggs, then dredge in cornstarch and deep fry in oil until golden brown. Set aside.
- STIR FRY. In a separate pan, add oil and stir-fry onion, bell pepper and carrots for a minute.
- SEASON with SARSAYA® Sweet and Sour Sauce and soy sauce. Add deep-fried eggplant. Mix and serve
Makes 5 servings
Serving size: 1 cup (90g) Sweet and Sour Eggplant
To achieve your tender and juicy eggplant, cook your eggplants within 1-2 minutes over medium fire to avoid overcooking.