Crispy Eggplant Recipe
This recipe will guide you to make delicious Chinese crispy eggplant, perfect as a side dish or a light main course. The key is in the preparation of the eggplant and the quick stir-fry to maintain crispiness.
For the Eggplant:
- 1 large or 2 medium eggplants
- 1/2 cup cornflour (cornstarch)
- Oil for deep frying (vegetable, peanut, or canola oil)
- 2-3 cloves garlic, minced
- 1-2 fresh red chillies (or to taste), finely sliced (deseed for less heat)
- 2 tbsp light soy sauce
- 1/2 tsp sesame oil
- 1tbsp sesame seeds
- Fresh coriander
Prepare the Eggplant:
- Wash the eggplant and cut off the ends. Slice the eggplant into bite-sized pieces. You can cut them into 1/2-inch thick slices, wedges, or even “fries” (long strips).
- In a large bowl, add the cornflour. Add the dried eggplant pieces and toss until each piece is evenly coated with a thin layer of cornflour. Ensure there are no “bald spots.
- Heat about 2-3 inches of oil in a wok or deep pot over medium-high heat to about 180°C (350°F). If you don’t have a thermometer, you can test the oil by dropping a small piece of eggplant in; it should sizzle immediately and float to the surface.
- Working in batches to avoid overcrowding, carefully add the coated eggplant pieces to the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. The oil temperature will drop when you add the eggplant, but try to maintain a consistent heat.
- Remove the crispy eggplant with a slotted spoon and place it on a paper towel-lined plate or a wire rack to drain excess oil. Repeat with the remaining eggplant.
- Prepare the Sauce and Stir-Fry:
- In a separate pan, add sesame oil, then, add the garlic and chopped chillies and soy sauce. cook for 2 minutes on low heat.
- Then add the crispy eggplant and combine.
- Finish with adding sesame seed and fresh coriander.
- Serve immediately for best mouth watering taste.