Crispy-fried aubergine with sweet and sour sauce

Crispy chunks of aubergine meet sweet, sticky sauce in this quick vegan stir fry packed with punchy pineapple, roasted peppers, and a irresistible blend of heat, tang and crunch.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

While deep-fried, this crispy aubergine stir fry is balanced with plenty of fruits and vegetables, offering a satisfying vegan option with a Nutri-score of C when enjoyed in moderation.

Ingredients

For the sweet and sour sauce

• 100ml tomato ketchup
• 60g light brown sugar
• 50ml cider vinegar
• 2 tbsp chilli sauce
• 1 tbsp soy sauce
• 2cm piece fresh ginger, crushed
• 3 garlic cloves, crushed
• 150ml pineapple juice

For the fried aubergine

• 100g cornflour
• 1 tsp black pepper
• ½ tsp cayenne pepper
• 1 aubergine, chopped
• Pinch of salt

For the stir fry

• ½ pineapple, peeled and sliced
• 150g roasted red peppers (from a jar), rinsed and sliced

To garnish

• 1 tbsp black sesame seeds

Method

1. Make the sauce: Combine all sweet and sour sauce ingredients in a saucepan. Simmer over medium heat for 5–10 minutes, until reduced by half and thickened. Set aside.
2. Prepare the aubergine: In a bowl, mix cornflour with black pepper, cayenne pepper and salt. Coat the chopped aubergine in the spiced flour mixture.
3. Fry the aubergine: Heat oil in a deep fat fryer to 180°C. Carefully lower in the aubergine pieces and fry until golden and crispy. Remove and drain on kitchen paper.
4. Stir fry the veg: Place a wok over high heat. Add pineapple chunks and roasted red peppers. Stir fry for 2–3 minutes until lightly coloured.
5. Toss together: Pour the prepared sweet and sour sauce into the wok and toss to coat. At the final minute, gently fold in the crispy aubergine and remove from the heat.
6. Serve: Spoon the stir fry into a serving bowl and scatter with black sesame seeds to garnish.

Suggested Wine Pairing

This sweet and sour vegan stir fry calls for wines with crispness and a hint of fruit to balance caramelisation and chilli heat.

• Majestic: Villa Maria Private Bin Riesling (£9.99) – Zesty and aromatic, a great contrast to the sticky sweet elements and chilli spice.
• Tesco: Finest Pinot Gris (£8.50) – Rounded and slightly off-dry, ideal for taming vinegar and pineapple acidity.
• Sainsbury’s: Gavi Taste the Difference (£9.75) – Cool acidity with notes of citrus and almond, great for cutting through deep-fried aubergine.

What can you serve with this

1. Steamed jasmine rice: Light and fluffy to absorb sauce without overpowering delicate spices.
2. Spring rolls: Adds an extra crunch and variety to a shared vegan plate.
3. Stir-fried greens: Bok choy or broccoli works well, offering a bitter edge to contrast sweetness.
4. Vegan dumplings: Keep it casual and fun with pan-fried dumplings or gyoza on the side.
5. Toasted sesame noodles: Great alternative to rice, matching the sesame finish in the dish.

FAQs for Crispy-Fried Aubergine with Sweet and Sour Sauce

• Can I bake the aubergine instead of frying? Yes, toss in oil and cornflour, then bake at 220°C until crisp, flipping halfway.
• Is this spicy? It has a mild kick from cayenne and chilli sauce. Adjust to taste.
• Can I make the sauce ahead? Yes, store in the fridge for up to 4 days. Reheat until bubbling before serving.
• What type of aubergine is best? Standard large purple aubergines work well. No need to salt first if using fresh.
• Does it keep well as leftovers? The sauce does, but the aubergine loses crispiness fast. Best eaten fresh.

Nutri-score Health Check

This dish earns a moderate Nutri-score of C due to deep-frying and sugar content. However, its base of aubergine, pineapple and peppers offers a dose of fibre, vitamins, and colour on your plate.

Positive Factors

• Aubergine – Packed with fibre, low in fat before cooking.
• Pineapple and peppers – High in vitamin C and antioxidants.
• No animal products – Naturally low in saturated fat.

Negative Factors

• Deep frying – Adds saturated fat and calories.
• Brown sugar and ketchup – Sweetening agents increase total sugar content.

Nutri-score is calculated automatically based on ingredients and average portion size, intended as a guide to overall nutritional balance.