Sweet and Spicy Eggplant
Tender fried eggplant pieces tossed in a thick, glossy Filipino-style sauce made with banana ketchup, soy sauce, oyster sauce, brown sugar, garlic, onion and siling labuyo.
Equipment
- Chopping board
- Knife
- Mixing bowl
- Frying pan or wok
- Spatula
- Strainer or paper towels
- Serving plate
Ingredients
- ½ kilo eggplant
- 1 medium-sized onion chopped
- 3 cloves garlic chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1½ tablespoons brown sugar
- 2 tablespoons banana ketchup
- ¼ teaspoon black pepper
- Siling labuyo to taste
- Cooking oil for frying and sautéing
Instructions
- Wash the eggplant, remove the stalks, and cut into bite-sized pieces. Soak in water while preparing the remaining pieces to help prevent browning.
- Heat cooking oil in a pan. Drain the eggplant well.
- Shallow-fry the eggplant with the skin facing down first. Flip and cook the other side until tender. Avoid overcooking.
- Transfer the fried eggplant to a strainer or paper towels to drain excess oil.
- Reduce the oil in the pan, leaving enough to sauté the aromatics.
- Sauté the onion and garlic until fragrant and lightly golden.
- Add soy sauce, oyster sauce, brown sugar, banana ketchup, and black pepper. Stir until combined.
- Cook for a few minutes until the sugar dissolves and the sauce thickens slightly.
- Add siling labuyo according to your preferred spiciness. Stir to distribute the heat.
- Add the fried eggplant and gently toss until all the pieces are coated with sauce.
- Turn off the heat and transfer to a serving plate.
- Serve warm with steamed rice.
Notes
- Violet eggplant is recommended, but other varieties can also be used.
- Drain the eggplant well before frying to reduce oil splattering.
- Do not overcook the eggplant; it should be tender but still hold its shape.
- Adjust the brown sugar and banana ketchup to suit your preferred sweetness.
- Add siling labuyo gradually because it can be very spicy.
- For a milder dish, remove the chili seeds or omit the chili.
- Serve immediately for the best texture.
- Refrigerate leftovers in an airtight container and consume within 3 days.
Nutrition
Calories: 180kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 5mgSodium: 420mgPotassium: 450mgFiber: 6gSugar: 12g
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