AuthorBiteSizedA Crunchy Eggplant topped on an appetizing sweet and sour sauce!
Submerge the eggplant in water with salt for 30 mins.
Pat dry the eggplants then drench with flour.
Dip in the batter then cover with breadcrumbs.
Fry the eggplant until golden brown. Serve with sauce
In a bowl, combine the ketchup, soy sauce. White vinegar, white sugar and pineapple juice. Mix until well combined
In a pan, heat up the vegetable oil. Once the oil is hot, pour the ketchup mixture.
Boil for 5 mins then simmer until the sauce is well combined. Season with salt and pepper
Ingredients
Directions
Submerge the eggplant in water with salt for 30 mins.
Pat dry the eggplants then drench with flour.
Dip in the batter then cover with breadcrumbs.
Fry the eggplant until golden brown. Serve with sauce
In a bowl, combine the ketchup, soy sauce. White vinegar, white sugar and pineapple juice. Mix until well combined
In a pan, heat up the vegetable oil. Once the oil is hot, pour the ketchup mixture.
Boil for 5 mins then simmer until the sauce is well combined. Season with salt and pepper
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