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Sweet and sour aubergines are amazing! Tasty and simple, they are the perfect oriental snack for every season.
Sweet and sour aubergines are outstanding! Thus made, then, they are full of flavor but not for all palates: they are for those of true connoisseurs. Very fragrant and inviting, in fact they have a very intense flavor that immediately makes you party. Excellent both hot and cold, they are the ideal side dish that goes perfectly with most main courses of meat and fish.
But try them on a nice slice of lightly toasted bread, and they’ll be an instant appetizer sure success!
Sweet and sour aubergines here’s how they are made
The Eggplant Sweet & Sour They are fantastic! Made with few ingredients, and all very cheap, they are that delicacy that makes your mouth water just seeing it.
Of Thai inspiration, they are prepared in a few simple steps and for this reason everyone can make them, in a flash and with very little effort: even those who don’t know how to cook, and are always delicious!
Made in: few minutes
Cooking: few minutes
- Instruments
- a wok
- a knife
- a spatula
- Ingredients
- 1 kg of purple aubergines
- a drizzle of sunflower seed oil
- a pinch of salt
- spring onion to taste
- for the Thai sweet and sour sauce
- 2 chillies
- 3 cloves of black garlic
- 60 ml of white wine vinegar
- 7 tablespoons of granulated sugar
- 180 ml natural oligomineral water
- 9 g of fine salt
- 15 g of potato starch
Sweet and sour aubergines, procedure
Start by preparing the Thai sauce. Put the peppers, washed and then deprived of stalks and seeds, in a kitchen mixer. Add the vinegar, sugar, garlic, 150 ml of water, salt and blend everything. Transfer the sauce to a saucepan where, over a high heat, you will let it thicken for 5-6 minutes from the boil, stirring occasionally, and add the emulsified starch with the remaining water. After the necessary time, let the hot sauce cool in a bowl.
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Dry the washed aubergines, remove the stem and cut them into small pieces of the same size which you will fry in a wok with oil at the right temperature before draining them and letting them rest for a few minutes on absorbent paper. Season with salt, flavor with the chopped spring onion and season with the hot sauce. Serve.
