Sweet and Sour Eggplant RATINGS: 4.67/5 (3)



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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


Nutrition Facts
Calories per serving (kcal) 255
Carbohydrates (g) 40.7
Proteins (g) 3.1
Fat (g) 8.5
Dietary Fiber (g) 4.0
Calcium m(g) 89
Iron (mg) 2.0
Sodium (mg) 114.1

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


  1. SEASON eggplant with AJI-NO-MOTO ®.
  2. 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.
  3. STIR FRY. In a separate pan, add oil and stir-fry onion, bell pepper and carrots for a minute.
  4. 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

Cooking Tips

To achieve your tender and juicy eggplant, cook your eggplants within 1-2 minutes over medium fire to avoid overcooking.

Product Used

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