Eggplant sweet and sour, eggplant

20240922 #breakfastdiary 1187, 19°C/mostly cloudy, 25 min/exercise(S, M) One of the most pointless debates in Korea is the "dip it or pour it" debate over sweet and sour pork — should you dip the meat in the sauce, or pour the sauce over it? According to a 2022 Hankook Research survey, 60% preferred dipping versus 22% pouring, showing dipping is more popular. Of course there was also an 18% response saying both are about the same, which probably includes some indifferent "why are you even asking this" reactions. Conclusion: whoever's paying gets to choose, or just ask for a side plate and everyone eats however they like. Today's eggplant sweet and sour has the sauce poured on lightly, more in the dipping spirit. You need 2 eggplants, 5 cherry tomatoes, and lemon (optional). Roll the eggplant with a rolling pin and cut off the ends to remove moisture. Tear it apart by hand. Toss with a little olive oil and starch, then bake at 180°C for 20 minutes (take it out at 10 minutes to mix). Of course it can't be as crispy as deep-fried. Meanwhile, combine soy sauce 2, vinegar 2, allulose 3, plus 1/2 oyster sauce for umami, with 150ml water, add cherry tomatoes cut into 4 pieces, and simmer briefly. Pour in a starch slurry (starch:water = 1:1) and mix well. Today it's poured-on style — plate the eggplant, pour over the tomato sauce, and top with a bit of lemon zest.