Crispy Fried Eggplant: A Delicious Eggplant Delight
Irresistibly Crispy Fried Eggplant – A Must-Try Eggplant Dish
Experience the joy of homemade fried eggplant! This recipe delivers a delightful contrast of textures: wonderfully crispy on the outside and tenderly soft on the inside. Perfect for any meal, these fried eggplant bites are sure to be a hit.
Main Ingredients for Fried Eggplant- 3-4 eggplants
- 1 cup minced pork
- 1 cup scallions (green onions), finely chopped (measured with a paper cup)
Seasoning for Eggplant Filling- 1 cup tempura flour (measured with a soju cup)
- 0.5 tsp salt
- 2 Tbsp sesame oil
- 0.2 tsp ginger powder (optional)
- Pinch of black pepper
Battering and Frying Ingredients- 2 cups tempura flour
- 1 cup water (measured with a paper cup, cold water recommended)
- Plenty of cooking oil (for deep-frying)
- 1 cup tempura flour (measured with a soju cup)
- 0.5 tsp salt
- 2 Tbsp sesame oil
- 0.2 tsp ginger powder (optional)
- Pinch of black pepper
Battering and Frying Ingredients- 2 cups tempura flour
- 1 cup water (measured with a paper cup, cold water recommended)
- Plenty of cooking oil (for deep-frying)
Cooking Instructions
Step 1
First, let’s prepare the filling for the fried eggplant. In a bowl, combine 1 cup of minced pork and 1 cup of finely chopped scallions. (Measured using a paper cup).
Step 2
Next, add the seasoning ingredients for the filling: 1 cup of tempura flour (measured with a soju cup), 0.5 tsp salt, 2 Tbsp sesame oil, 0.2 tsp ginger powder, and a pinch of black pepper.
Step 3
Put on disposable gloves and knead the mixture thoroughly with your hands until it becomes cohesive and slightly sticky. This ensures the filling holds together well.
Step 4
Now, let’s prepare the eggplant. Wash 3-4 eggplants thoroughly and pat them dry. Place two wooden chopsticks parallel to each other on a cutting board, and lay an eggplant on top of them. Slice the eggplant into even thickness (about 1 cm or 0.4 inches thick), cutting down towards the board but stopping when you reach the chopsticks. The chopsticks will prevent you from cutting all the way through, creating a pocket for the filling.
Step 5
Continue slicing the eggplant. Make sure each slice is cut into an even number of sections all the way through. For example, if you slice an eggplant in half lengthwise, then slice each half again lengthwise, you’ll have four sections per slice. This technique creates a ‘pocket’ where the filling can be inserted.
Step 6
Once sliced, the eggplant pieces will naturally open up like a book or castanets. This creates the perfect space to insert the delicious pork filling.
Step 7
Carefully spoon the prepared pork filling into the pocket of each eggplant slice. Pack it in generously but without overflowing.
Step 8
Repeat this process until all the eggplant slices are filled with the pork mixture, creating ‘eggplant dumplings.’ You might need 3-4 eggplants depending on their size.
Step 9
Now, let’s make the tempura batter. In a large bowl, combine 2 cups of tempura flour with 1 cup of cold water (measured with a paper cup). Mix until just combined. For extra crispiness, consider using sparkling water or ice-cold water instead of regular water.
Step 10
Adjust the batter consistency as needed. Add water gradually, a little at a time, until you achieve a thick but pourable consistency. The batter should coat the eggplant nicely without being too thin or too thick.
Step 11
Dip each filled eggplant slice into the tempura batter, ensuring it’s fully coated. Gently shake off any excess batter.
Step 12
Heat a generous amount of cooking oil in a pot or wok over medium heat. To test if the oil is ready, dip a chopstick into the oil; if small bubbles form around it and rise to the surface after about 3 seconds, the oil is at the correct temperature (around 170-180°C or 340-350°F).
Step 13
Carefully place the battered eggplant slices into the hot oil, making sure not to overcrowd the pot. Fry them until they are golden brown and crispy on all sides. Turn them occasionally for even cooking.
Step 14
These fried eggplant dumplings are so tempting, you might find it hard to resist snacking on them as they cook! For an even crispier result, you can fry them once, remove them to a wire rack, increase the oil temperature slightly, and then fry them a second time.
Step 15
Your delicious crispy fried eggplant, or ‘Gaji Mandu’ (eggplant dumplings), are now ready! Enjoy them while they’re hot for the best flavor and texture. Bon appétit!
