Eggplant in Hot & Sour Sauce Recipe – Indian Chinese Fusion

Last Updated on 2 months by Neha Deshmukh

Eggplant In Hot & Sour Sauce Recipe – Indian Chinese Fusion

Introduction

Okay, let’s be real – who doesn’t love a good Indo-Chinese dish? There’s just something about that sweet, sour, and spicy combo that hits all the right spots. This Eggplant in Hot & Sour Sauce is a personal favorite, and honestly, it’s become a bit of a crowd-pleaser whenever I make it. I first stumbled upon a version of this at a local restaurant years ago, and I’ve been tweaking it ever since to get it just right. It’s surprisingly easy to make at home, and the result is way better than takeout!

Why You’ll Love This Recipe

This recipe is a fantastic fusion of flavors and textures. You get the soft, almost melt-in-your-mouth eggplant, coated in a vibrant, tangy, and slightly spicy hot & sour sauce. It’s a great way to use up an eggplant, and it’s a fun dish to make if you’re looking to experiment with different cuisines. Plus, it’s ready in under an hour – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 large purple eggplant
• 2 medium onions
• 3 dry red chilies
• 0.5 tsp black pepper powder
• 2 tbsp tomato ketchup
• 1 tsp white vinegar
• 1 tsp sugar
• 0.5 tsp soy sauce
• 4 tbsp corn flour
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Eggplant: I prefer using the large, dark purple eggplant for this recipe. It has a lovely texture when fried. Look for one that feels firm and heavy for its size.
• Red Chilies: The type of dry red chilies you use will impact the heat level. Kashmiri chilies will give you color with less heat, while bird’s eye chilies will bring the fire! Adjust the quantity to your liking.
• The Indian-Chinese Balance: This recipe really shines because of the blend of Indian and Chinese flavors. The ketchup and soy sauce provide that classic Chinese base, while the ginger and garlic (used in the tomato stock) add a distinctly Indian touch. It’s a beautiful marriage of cuisines!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the eggplant and cut it into about ½-inch thick slices. Don’t worry about being too precise. Sprinkle the slices generously with salt and let them sit for 15-20 minutes. This helps draw out some of the bitterness and makes them less likely to absorb too much oil when frying.
2. While the eggplant is resting, let’s make the tomato stock. In a pressure cooker, combine chopped onions, tomatoes, minced garlic, and grated ginger. Pressure cook for 3 whistles. Once cooled, strain the mixture and reserve the liquid – this is your flavour base!
3. Now, heat the oil in a pan over medium heat. Sauté the chopped onions until they become translucent. Add the dry red chilies (broken into pieces), black pepper powder, and salt. Cook for a minute or two until fragrant.
4. Pour in the tomato stock you made earlier. Add the tomato ketchup, white vinegar, sugar, and soy sauce. Give it a good stir and let it simmer for about 5 minutes, allowing the flavors to meld together.
5. In a small bowl, whisk together the corn flour with about ¼ cup of water to create a slurry. Gradually pour this into the simmering sauce, stirring constantly to prevent lumps. Continue to simmer for another 2 minutes, or until the sauce thickens to your desired consistency.
6. While the sauce is simmering, it’s time to fry the eggplant! Heat enough oil for deep-frying in a separate pan. Fry the eggplant pieces in batches until they are tender and golden brown. Drain them on paper towels to remove excess oil.
7. Finally, add the fried eggplant to the hot & sour sauce. Cook for about 2 minutes, stirring gently to coat the eggplant evenly. Garnish with chopped spring onions.

Expert Tips

• Don’t overcrowd the pan when frying the eggplant. Fry in batches to ensure they get crispy.
• Taste the sauce and adjust the seasoning as needed. More sugar for sweetness, vinegar for sourness, or chili powder for heat!
• For a richer flavor, you can add a teaspoon of ginger-garlic paste to the sauce along with the ketchup and other ingredients.

Variations

• My friend, Priya, loves adding diced bell peppers and carrots to the sauce for extra crunch and color.
• For a spicier kick, add a pinch of cayenne pepper or a dash of chili oil.
• My family loves to add a little bit of grated ginger to the sauce for an extra zing.

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check that your ketchup and soy sauce are vegan-friendly (some contain fish sauce).

Gluten-Free Adaptation

To make this gluten-free, simply use gluten-free soy sauce (tamari is a great option).

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use Kashmiri red chilies and reduce the amount to 1-2. Omit the black pepper powder or use a very small pinch.
• Medium: Use 3-4 dry red chilies (a mix of Kashmiri and regular) and the full amount of black pepper powder.
• Hot: Use bird’s eye chilies (4-5) and add a pinch of cayenne pepper.

Festival Adaptations (Adaptations for Chinese New Year or Diwali snacks)

• Chinese New Year: Serve alongside noodles and spring rolls for a complete festive meal.
• Diwali Snacks: This can be served as a unique and flavorful snack during Diwali, offering a twist from traditional sweets.

Serving Suggestions

Serve this Eggplant in Hot & Sour Sauce hot, with a side of steamed rice or noodles. It also pairs well with a simple vegetable stir-fry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The eggplant may lose some of its crispness upon reheating, but it will still be delicious!

FAQs

• What type of eggplant works best for this recipe? I recommend using a large, dark purple eggplant. It has a good texture and doesn’t absorb too much oil.
• Can I make the sauce ahead of time? Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Just give it a good stir before using.
• How can I adjust the sourness of the sauce? Add more or less white vinegar to adjust the sourness to your liking. A squeeze of lemon juice also works well!
• Is it possible to bake the eggplant instead of frying it? Yes, you can! Toss the eggplant slices with a little oil and bake them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried eggplant, but it’s a healthier option.
• What is the best way to achieve crispy eggplant? Salting the eggplant beforehand helps draw out moisture. Also, frying in batches and not overcrowding the pan is key!