Chinese · Dinner
Crispy Fried Eggplant
Eggplant batons coated in a seasoned cornstarch batter, deep fried until the crust turns crisp and golden while the interior steams soft, then tossed with garlic, scallion, and a soy-vinegar glaze. Served hot as a Chinese takeout-style side, sticky-savoury with a light chili kick.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
406Calories
5.2gProtein
26.4gFat
36.8gCarbs
5.2gSugar
6.9gFiber
968mgSodium
0mgChol
3.1gSat Fat
275mgPotassium
28mgCalcium
0.6mgIron
0mcgVitamin B12
3mgVitamin C
vegetarian
high-fiber
low-calorie
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Cut eggplant into batons, toss with salt, let sit 10 minutes to release moisture, then pat dry.
2
Whisk
Combine cornstarch, flour, and cold water in a bowl until a smooth, thick batter forms.
3
Fry
Heat vegetable oil in a wok to 350°F over medium-high heat. Dip eggplant batons in batter and fry in batches for 3–4 minutes until golden and crisp.
4
Saute
In a clean wok over medium heat, sauté minced garlic, minced ginger, and half the sliced scallion in 1 tsp frying oil for 30 seconds until fragrant and golden.
5
Glaze
Add soy sauce, rice vinegar, sugar, sesame oil, and crushed chili; simmer 1 minute over medium heat until slightly thickened.
6
Plate
Toss fried eggplant with glaze for 30 seconds until coated, transfer to plate, and scatter remaining scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g eggplant, cut into batons and salted
- 2/3 cup80g cornstarch
- 4 tbsp4 tbsp all-purpose flour
- 1/2 tsp1/2 tsp salt
- 2/3 cup160ml cold water
- 4 cups950ml vegetable oil, for deep frying
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp dried chili
