Ingredients
- 2 eggplants
- ½ red cabbage
- 100 ml white wine vinegar
- 3 teaspoons sugar
- Pinch of salt
- 1 tablespoon cornstarch
- Small handful of peanuts
- 1 head mini-crunchy lettuce
Have you ever heard of sticky eggplant? Once you’ve tried it, you’ll never say you don’t like eggplant again. We even dare to say that everyone will love it, especially combined with the sweet and sour red cabbage and the crunchy lettuce leaves that serve as the bed for all this goodness. Sticky eggplant is perfect for lovers of Asian flavors. These glossy, caramelized eggplants are drenched in a sweet and spicy sauce, making them an irresistible addition to any meal. Ideal as a side dish, but also great as a main course with rice or noodles. We challenge you to try it!
Read on for the full recipe and tips to get your eggplants perfectly sticky.
Preparation
- Cut the eggplants into cubes. Mix them in a colander with a teaspoon of salt and set the colander over a bowl. Let sit for at least 30 minutes to allow the eggplant to release some moisture.
- Thinly slice the red cabbage. In a small saucepan, combine the red cabbage with the white wine vinegar, sugar, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the cabbage is softened.
- Heat a generous amount of oil in a frying pan over medium heat. Toss the eggplant cubes with the cornstarch and fry them until cooked through, crispy, and brown. You may need to do this in batches to ensure the eggplant becomes extra brown and crispy.
- Meanwhile, finely chop or crush the garlic and combine it with the rest of the sauce ingredients, except the cornstarch, in a small saucepan. Bring to a boil, then reduce the heat. Add the cornstarch, stir well, and let it simmer for a few more minutes.
- Divide the lettuce leaves among 4 bowls. Just before serving, mix the eggplant cubes with the sauce and distribute them over the lettuce leaves. Top with the sweet and sour red cabbage and garnish with peanuts. Serve immediately.