Deep-Fried Eggplant
ID: e628cb09...
A recipe for deep-fried eggplant that turns out crispy on the outside and juicy on the inside. Infused with a savory Chinese-style marinade, this dish is perfect as an appetizer or a side dish for a bento box.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the eggplant into 4 wedges lengthwise and soak in water for 5 minutes to remove bitterness. → Wipe the eggplant dry, place it in a plastic bag with the seasonings, and marinate for 5 minutes. → Drain off excess liquid and coat thoroughly with potato starch. → Deep-fry in 170°C oil, starting skin-side down, for about 4 minutes until crispy.
Cooking Steps
Brief Cooking Order
Cut the eggplant into 4 wedges lengthwise and soak in water for 5 minutes to remove bitterness. → Wipe the eggplant dry, place it in a plastic bag with the seasonings, and marinate for 5 minutes. → Drain off excess liquid and coat thoroughly with potato starch. → Deep-fry in 170°C oil, starting skin-side down, for about 4 minutes until crispy.
Introduction
A recipe for deep-fried eggplant that turns out crispy on the outside and juicy on the inside. Infused with a savory Chinese-style marinade, this dish is perfect as an appetizer or a side dish for a bento box.
Step 1
Trim the stems off the eggplants and cut them into 4 wedges lengthwise.
Step 2
Soak the cut eggplants in a bowl of water for about 5 minutes to remove any bitterness.
Step 3
After 5 minutes, drain the water, wipe the eggplants thoroughly with a paper towel, and place them in a plastic bag.
Step 4
Add soy sauce, oyster sauce, sake, sugar, grated garlic, grated ginger, and sesame oil into the bag.
Step 5
Shake the bag well to coat with the seasonings, gently rub the bag to distribute, squeeze out the air, seal it, and marinate for 5 minutes.
Ingredients List
Important Notes
💡 Eggplants have a strong astringency; soaking them in water after cutting prevents discoloration and results in a cleaner flavor.
⚠️ After marinating, be sure to drain off the excess sauce before frying; this is the secret to achieving a crispy coating.
🍳 While deep-frying, avoid touching the eggplant before the coating has set, as it may peel off if handled too early.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...