Crispy Eggplant Fries with Sweet Chili Sauce
Enjoy Your Eggplant Healthily: Delicious Sweet Chili Eggplant Fries Recipe
A versatile way to enjoy healthy eggplant, transformed into irresistible crispy fries coated in a savory-sweet chili sauce. Perfect as a snack or side dish!
Main Ingredients- 1 medium eggplant
- 1 Cheongyang red chili pepper (or regular red chili pepper)
- 1 Tbsp minced garlic
Sweet Chili Sauce- 2 Tbsp water
- 2 Tbsp ketchup
- Pinch of black pepper
- 1 Tbsp vinegar
- 1 Tbsp chili oil
- 1 Tbsp sugar
- 2 Tbsp water
- 2 Tbsp ketchup
- Pinch of black pepper
- 1 Tbsp vinegar
- 1 Tbsp chili oil
- 1 Tbsp sugar
Cooking Instructions
Step 1
Begin by preparing the eggplant. Wash the eggplant thoroughly, trim off the ends, and slice it diagonally into pieces about 1 cm thick. This shape helps the sauce adhere better and improves the texture.
Step 2
Coat the sliced eggplant evenly with cornstarch (or tempura powder). Gently toss the eggplant with the starch to ensure a thin, uniform coating. This step is crucial for achieving a crispy exterior when fried. Dust off any excess starch.
Step 3
Now it’s time to fry the eggplant. Heat cooking oil in a deep pan to about 170-180°C (340-350°F). Carefully add the starch-coated eggplant pieces to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove the fried eggplant and place it on a wire rack or paper towels to drain excess oil.
Step 4
Next, prepare the sweet chili sauce. In a separate pan, combine 2 Tbsp water, 2 Tbsp ketchup, 1 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp chili oil, and a pinch of black pepper. Finely mince the Cheongyang red chili pepper and add it to the sauce mixture. (If you prefer more heat, feel free to increase the amount of chili or add another chili pepper).
