ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

Sweet And Sour Eggplant

Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Have a recipe of your own to share?Submit a recipe here!
Sweet And Sour Eggplant


for 6 servings

  • 2 medium eggplant
  • ½ cup oil (120 mL), divided
  • 1 tablespoon cumin seed
  • 2 tablespoons garlic, chopped
  • 1 ½ cups onion (225 g), chopped
  • 2 tablespoons red pepper flakes
  • 1 cup ketchup (240 g)
  • 1 cup vinegar (237 mL)
  • 1 tablespoon salt
  • water, as needed
  • ⅓ cup fresh coriander (15 g)
  • rice, for serving

Nutrition Info

    Calories 287
    Fat 18g
    Carbs 29g
    Fiber 6g
    Sugar 13g
    Protein 2g

Estimated values based on one serving size.


  1. Cut the eggplant into medium sized pieces.
  2. In a frying pan, put some oil and lightly fry the eggplant pieces. Remove them from the pan.
  3. Using the same fry pan, add some oil. Then, add the cumin seeds and chopped garlic. Fry for 15 seconds, then add the onion and red pepper flakes. Fry for 3 minutes. Add the eggplants and stir it. Add the ketchup and mix it well.
  4. Add the vinegar and mix it. Cover the pan and keep on low heat for 8 minutes. Take off the lid, then add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.
  5. Sprinkle the coriander over and turn off the heat.
  6. Serve with plain rice or biriyani.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.