Eggplant Sweet and Sour

Name: Eggplant Sweet and Sour
Yield: 397 g
Ingredients: rice paper 48 sheet; grilled eggplant 200 side dish bowl; allulose syrup 20 spoon; apple vinegar 10 ml; soup soy sauce 10 ml; Cheongyang chili pepper 20 g; green onion 50 piece (1/2); oyster sauce 9 portion (2 spoons); tomato ketchup 30 portion

Difficulty NORMAL 336 kcal

#low sugar #vegan #low calorie

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Ingredients

Main ingredients

rice paper 6 sheet
grilled eggplant 2 side dish bowl

Seasonings/Sauce

allulose syrup 20 spoon
apple vinegar 10 ml
soup soy sauce 10 ml
Cheongyang chili pepper 20 g
green onion 50 piece (1/2)
oyster sauce 9 portion (2 spoons)
tomato ketchup 30 portion

Nutrition summary

Carbohydrates 68.49 g 70%

Protein 10.06 g 10%

Fat 8.32 g 19%

Serving size 397g

Cooking steps

1

Cut the eggplant and onion into bite-sized pieces.
2

Sprinkle a little salt over the eggplant and let it sit for 10 minutes, then remove the moisture.
3

Coat the eggplant evenly with starch powder.
4

Pour enough cooking oil into a pan and fry the eggplant until golden brown.
5

Add the sauce to a pan, and when it boils, quickly toss the fried eggplant in the sauce.
6

Serve on a plate to finish.

Eggplant Sweet and Sour

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