Crispy & Tender Fried Eggplant (Gaji Twigim)
The Ultimate Crunchy Breaded Eggplant Fries – Perfect for Snacks or Holiday Feasts!
Discover the magic of Gaji Twigim, a Korean fried eggplant dish so irresistible that even eggplant haters will be begging for more! Its perfectly crispy exterior and wonderfully tender interior, coupled with a subtle savory flavor, make it an ideal snack or appetizer, especially with a cold beer. Elevate your special occasions or make any day a little more special with this delightful recipe.
Key Ingredients
- 2 medium eggplants
- 3 large eggs
- 1 cup all-purpose flour (approx. 120g)
- Vegetable oil, for deep frying
- 1/2 Tbsp anchovy sauce (optional, for enhanced flavor)
Eggplant Seasoning
- 2 Tbsp sesame oil
- 1/2 Tbsp salt
- 2 Tbsp sesame oil
- 1/2 Tbsp salt
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash the eggplants thoroughly and pat them dry. Crack the eggs into a bowl, ready for whisking. (Tip: The anchovy sauce is optional but adds a wonderful depth of umami to the egg batter!)
Step 2
Trim the ends off the eggplants. Slice them into rounds about 0.5cm (approximately 1/4 inch) thick. Keeping the natural shape makes for an attractive presentation and easier eating.
Step 3
Sprinkle the sliced eggplants evenly with 2 Tbsp sesame oil and 1/2 Tbsp salt. Gently toss them to coat. Let them sit for about 5 minutes. This seasoning step helps to mellow any bitterness and tenderize the eggplant. (Tip: The eggplant may release some moisture after seasoning.)
Step 4
In a separate bowl, crack the 3 eggs. Remove the chalazae (the white, stringy bits). Add 1/2 Tbsp anchovy sauce (if using) and whisk everything together until smooth. This forms your egg wash.
Step 5
Gently pat the seasoned eggplant slices dry with paper towels to remove any excess moisture. This is crucial for ensuring the flour coating adheres well and the final crispiness. Next, dust each slice lightly with all-purpose flour, coating both sides. Shake off any excess flour.
Step 6
Dip each flour-coated eggplant slice into the beaten egg mixture, ensuring both sides are well-coated. Let any excess egg drip off before proceeding.
Step 7
Now, press each eggy eggplant slice firmly into breadcrumbs, coating both sides thoroughly. Ensure the breadcrumbs adhere well by pressing them gently. This step is key to achieving that satisfying crunch!
Step 8
Heat a generous amount of vegetable oil in a pan over medium heat. To check if the oil is ready, drop a small piece of breaded eggplant; it should sizzle and float to the surface immediately. (Tip: If the oil is too hot, the outside will burn before the inside cooks.) Carefully place the breaded eggplant slices into the hot oil, one by one.
Step 9
Fry the eggplant slices for about 2-3 minutes per side, or until they are golden brown and wonderfully crispy. Remove them from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil. Enjoy your perfectly crispy on the outside, tender and moist on the inside Gaji Twigim!
