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Back to Recipe List	* Exported from MasterCook * Fried Eggplant with Sweet & Sour Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggplants -- salted, rinsed and chopped up into one-inch pieces 1/4 cup oil [I use a mixture of olive and peanut oil] 1/2 cup brown sugar -- (see method) Rice wine vinegar -- (see method) Ketchup -- (see method) Water -- (see method) [or dry white wine] 6 garlic cloves -- chopped or minced 1 piece fresh ginger -- peeled (1 inch) 1/2 onion -- diced small 1 tablespoon oil 1 tablespoon cornstarch [cornflour in the UK & Australia) 1 tablespoon water 1 teaspoon sesame oil Eggplant or Aubergines as our English relatives call it. I managed to pick up a couple of those purple veggies while they were on sale. Was gonna make my usual moussaka but decided at the last moment to do something entirely different. Found a recipe for something that looked like a sweet and sour dish but I didn't really like the Sweet & Sour sauce this recipe was using. Soooo...used my own tried and true recipe shown to me by an old Chinese friend away back in 1947. After salting and rinsing the eggplants, chop them into small one-inch pieces. Get the oil hot in a wok or other deep utensil and deep fry, in batches, until all the pieces are cooked. Drain on paper towel and keep warm. Make a sweet and sour sauce from the following method: In a one cup measure, place brown sugar to the half cup line, then fill to half with rice wine vinegar. Add sufficient ketchup to the 3/4 line, fill to full line with either water or dry white wine. Stir well, until all incorporated. Chop or mince 6 garlic cloves, chop a one-inch piece of peeled fresh ginger. Chop one half onion into small dice. Place above three items in about 1 tablespoons oil in a wok and stir fry until fragrant. Add the sweet and sour sauce; simmer for about 5 minutes. Mix together one tablespoon cornstarch with one tablespoon water and mix this into the bubbling sauce; check for thickening and add more again if not thick enough. Add one teaspoon sesame oil, stir around and add the reserved eggplant. Heat thoroughly and serve with or over rice. This is a very different way of serving eggplant and I will certainly do it again. Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 27 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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