Sticky Sweet and Sour Aubergine with Spring Onions
Aubergine batons roasted crisp in a cornflour coat, then tossed in sweet and sour sauce until sticky and glossy.
Made with Sweet and sour sauce and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50
- LevelEasy
- Costabout £1.93 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan) and put two baking trays in to heat. Cook the rice following the packet.
- 2
Toss the aubergine with 1 tsp salt in a colander and leave for 10 minutes, then pat dry. This draws out water so the aubergine crisps.
10 min - 3
Toss the aubergine with the cornflour until coated, then with the vegetable oil.
- 4
Tip it on to the hot trays in one layer and roast for 25 minutes, turning once, until golden and crisp at the edges.
25 min - 5
Warm your ready made sweet and sour sauce (see the base recipe) in a wide pan. Add the aubergine and toss for 1 minute until sticky.
- 6
Serve over the rice with spring onions, sesame seeds and your ready made chilli oil (see the base recipe) drizzled on top.
Tips
- Salting and drying the aubergine is worth the 10 minutes. It prevents soggy, oily pieces.
- Preheat the trays so the aubergine sizzles as it lands and the coating sets quickly.
- Sauce at the very end so the crisp crust does not go soft.
Storing and freezing
Best eaten straight away. Keeps up to 2 days in the fridge, cooled within 1 hour. Reheat at 200C for 10 minutes until steaming hot, although the coating will soften.
Questions
Can I fry the aubergine instead?
Yes. Shallow fry in 1 cm of oil at 180C for 3 to 4 minutes per batch until golden, then drain well. It is richer and crispier but uses more oil.
Is it spicy?
The chilli oil adds a medium heat that you control. Leave it off for a family friendly version.
Is it vegan?
Yes. Every ingredient is plant based, and the dish is also gluten free, dairy free, egg free and nut free.
More made with sweet and sour sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.