Crispy Fried Eggplant with Savory Sauce
Incredibly Delicious Fried Eggplant: You’ll Make It This Way!
Hello! I’ll be consistently uploading easy and delicious recipes you can make at home. If you have any questions about the cooking instructions, please leave a comment, and I’ll do my best to answer. Thank you! ★Savory Fried Eggplant★ This dish features crispy fried eggplant coated in a sweet and savory sauce. It’s characterized by its crunchy exterior and tender, soft interior. Try making this popular dish, often found in Chinese restaurants as ‘Feng Wei Eggplant’ (Fried Eggplant), right in your own kitchen. Adjusting the saltiness makes it a perfect side dish for rice or a fantastic accompaniment to drinks.
Ingredients- 2 eggplants
- 4 red and green chili peppers (for color)
- 1/2 Tbsp minced green onion
- 1 Tbsp minced garlic
- Pinch of salt
- 10 Sichuan peppercorns (optional, but enhances flavor)
Sauce- 5 Tbsp water
- 1 Tbsp soy sauce
- 1/2 Tbsp broad bean paste (Doubanjiang)
- 2 Tbsp sugar
- 5 Tbsp water
- 1 Tbsp soy sauce
- 1/2 Tbsp broad bean paste (Doubanjiang)
- 2 Tbsp sugar
Cooking Instructions
Step 1
First, wash the eggplants thoroughly under running water. Then, slice them into bite-sized pieces, about 1cm thick, as shown in the picture.
Step 2
Remove the seeds from the red and green chili peppers and slice them decoratively. Finely mince the green onion and garlic.
Step 3
Now, let’s coat the eggplant for frying. Lightly wet the sliced eggplant with water, then coat it evenly with starch (or cornstarch). Repeating this process three times will help the eggplant absorb less oil, resulting in a crispier texture.
Step 4
Next, let’s prepare the delicious sauce. In a bowl, combine 5 Tbsp water, 1 Tbsp soy sauce, 1/2 Tbsp broad bean paste, and 2 Tbsp sugar. Mix well.
Step 5
Pour a generous amount of cooking oil into a deep pan and heat it to about 180°C (350°F). Carefully add the starch-coated eggplant slices to the hot oil and fry until golden brown. Remove them from the oil.
Step 6
Here’s a secret for extra crispy fried eggplant! After the first fry, remove the eggplant, increase the oil temperature slightly, and then re-fry the eggplant for about 10 seconds. This second fry makes the exterior exceptionally crispy while keeping the inside tender. Be careful not to burn them.
Step 7
Wipe the pan clean and add a little fresh oil. First, sauté the minced green onion until fragrant. Then, add the Sichuan peppercorns and stir-fry for a moment to release their aroma. (If you don’t have Sichuan peppercorns, you can omit them, but they add a wonderful depth of flavor. They are easily found in most supermarkets nowadays.) Once fragrant, pour in the prepared sauce and bring it to a simmer. Add the fried eggplant and toss well to coat evenly with the sauce.
Step 8
Once the sauce is well combined with the eggplant, add the minced garlic and sliced chili peppers. Stir-fry briefly. Finally, add a pinch of salt to taste. Your delicious crispy fried eggplant is ready! It’s truly that simple. Enjoy your meal! ^^
