Fried Eggplant, chinese style

Eggplant is notorious for absorbing a lot of oil when frying, which can make it heavy and soggy. However, I like this chinese style recipe so much because the eggplant is Thickly flavored, and frying at high heat for just a few minutes gives the eggplant time to cook and crisp, but not enough time to sog. (Nothing worse than oil-sogged eggplant!) I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!”

Recipe: Fried Eggplant

Taste: Slightly spice, salty and delicious.

Features: The eggplant is crispy outside and soft inside. Thickly flavored.

Fried Eggplant

Fried Eggplant

Ingredients for Fried Eggplant:

750 grams (1.65 lb) eggplants
25 grams (5/6 oz) red chili
50 grams (2 2/3 tbsp) soy sauce
10 grams (2 tsp) mixture of cornstarch and water
500 grams (1 cup) salad oil (only 1/5 to be consumed)
2 grams (1/2) MSG
1/2 gram (1/12 tsp) salt
2 grams (1/15 oz) garlic
2 grams (1/15 oz) ginger
2 grams (1/15 oz) scallions
100 grams (6 tbsp) water
15 grams (1 tbsp) vinegar
5 grams (1 tsp) cooking wine
10 grams (2 tsp) sesame oil
2 1/2 grams (1/2 tsp) soy bean paste

Directions to cook Fried Eggplant:

1, Cut the eggplant into sections about 3 cm (1.2 inches) wide and 5 cm (2 inches) long (or alternatively into small cubes).

2, Remove the seeds and cut the red chili into shreds. Chop the scallions, ginger and garlic.

3, Heat the salad oil until it reaches about 110-135℃. Deep-dry the eggplant until it changes color. Take out and drain off the oil.

4, leave 50 g (3 1/2 tbsp) of oil in the wok, add in the scallions, ginger, garlic, red chili, soy bean paste, cooking wine, soy sauce, water, and sugar. Add the fried eggplant and simmer on low fire for 3 minutes. Turn up to a strong fire to boil off some of soup. Add the MSG, vinegar and mixture of cornstarch and water. Sprinkle on the sesame oil and stir.

5, Dish up a plate and serve. Enjoy this yummy Fried Eggplant.

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