Chinese Food

Savory Crispy Eggplants –

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The “crispy baked eggplant no breadcrumbs” is a recipe that I found on Pinterest. The dish is simple and easy to make, and the best part is that it doesn’t call for any breadcrumbs!

Crispy eggplants shallow-fried in a flavorful sauce comprised of vinegar, chili peppers, and mild soy sauce. It’s almost time for eggplant season. I love eggplant and am constantly looking for new ways to prepare it. The amazing Yu Xiang eggplants and the most well-known Chinese eggplants with minced pork have previously been shared. This recipe is brand-new.

crispy eggplants|chinasichuanfood.com

The taste was strange.

Sichuan cuisine has a variety of delicious tastes, such as the well-known mapo flavor, kung pao flavor, mala flavor, yu xiang flavor, hot and sour flavor, and others. The most intriguing taste among all of these is “strange flavor.” All of the regularly used Sichuan spices are mixed to create the taste known as weird. And it may vary from one to the next.

crispy eggplants|chinasichuanfood.com

How to cook crispy eggplant

We must apply a slightly thicker coating on the eggplant in order to make it crisp. I sprinkle cornstarch on top of the wedges of eggplant. But keep in mind to apply it heavily. To ensure that the eggplants cook fast, try cutting them into smaller pieces.

crispy eggplants|chinasichuanfood.com

Step-by-Step Direction

Get the eggplants ready

1. Make 2 cm-wide widgets out of the eggplants. Here’s a suggestion for cutting widgets: slice off a triangle-shaped portion of the eggplant, turn it over, and then cut the remaining wedges. Simply cut strips if you are unfamiliar with this cutting technique.

2. Put the eggplant in salted water to soak. Shortening the cooking time by absorbing some water will ensure that the eggplants are well cooked throughout the quick deep-frying procedure. This facilitates the subsequent process of attaching the starch.

3. Add starch (potato or cornstarch) in small batches, being careful to thoroughly coat each eggplant slice. Because it creates a beautiful white and crispy crust for this meal, I strongly advise adding potato starch.

crispy eggplants|chinasichuanfood.com

Prepare the sauce and the flavorings.

Shred the dried chili peppers, ginger, and garlic after the eggplant has finished cooking. Then, if using, cut the coriander stem into bits as well. Then combine everything for the Sauce bowl in a small bowl by whisking it.

crispy eggplants|chinasichuanfood.com

start the stove

Shallow fry the eggplant widgets in a wok with around 4 tablespoons of oil until they are just beginning to turn yellow. Try to allow some space between each widget when you fry the eggplant widgets in two batches since they can initially clump together. But if this does occur, don’t be alarmed. Once thoroughly cooked, they may be separated.

crispy eggplants|chinasichuanfood.com

Garlic, ginger, scallion sections, dried chili peppers, and Sichuan peppercorns are cooked in hot oil for one minute over a low flame to release their scent. Put the fried eggplants in the shallow pan. Place the Sauce bowl inside. swiftly combine nicely. Coriander stem is added last. Serve hot after a quick second mixing.

crispy eggplants|chinasichuanfood.com

crispy eggplants|chinasichuanfood.com

Crispy Savory Eggplants

Sichuan style Crispy Savory Eggplants

Rate of Print

10 minutes for preparation

7 minutes for cooking

20 minutes in total

2 portions

427 kilocalories

Writer: Elaine

Ingredients

  • 1 eggplant, rotated to create wedges
  • parts of the coriander stem
  • potato starch, or one cup of potato starch
  • 4 tablespoons of vegetable oil

Sauce bowl

  • 1 teaspoon sugar
  • white pepper, a pinch
  • Light soy sauce, 2 tablespoons
  • Black vinegar, 1 tablespoon
  • Oyster sauce, 1 tablespoon
  • 2 teaspoons sesame oil

Spices and fragrances

  • 12 thumb of shredded ginger
  • 2 shredded garlic cloves
  • 1 scallion, divided into pieces
  • 5 dried chile peppers, shredded as well.
  • Sichuan peppercorns, 1 teaspoon

Instructions

  • The eggplants should be cut into 2 cm chunks. Here’s a suggestion for cutting widgets: slice off a triangle-shaped portion of the eggplant, turn it over, and then cut the remaining wedges. Simply cut strips if you are unfamiliar with this cutting technique.

  • In salted water, soak the eggplant. Shortening the cooking time by absorbing some water will ensure that the eggplants are well cooked throughout the quick deep-frying procedure. This facilitates the subsequent process of attaching the starch.

  • Make sure that each piece of the eggplant is well covered with cornstarch or potato starch before adding more starch (in batches). Because it creates a beautiful white and crispy crust for this meal, I strongly advise adding potato starch.

  • Shred the dried chili peppers, ginger, and garlic after the eggplant has finished cooking. Then, if using, cut the coriander stem into bits as well. Then combine everything for the Sauce bowl in a small bowl by whisking it.

  • Shallow fry the eggplant widgets in a wok with around 4 tablespoons of oil until they are just beginning to turn yellow. Try to allow some space between each widget when you fry the eggplant widgets in two batches since they can initially clump together. But if this does occur, don’t be alarmed. Once thoroughly cooked, they may be separated.

  • Discard extra oil and leave any 1 tablespoon of oil in wok. Fry garlic, ginger, scallion section, dry chili pepper and Sichuan peppercorn over slow fire for 1 minute until aroma. Add the shallow fried eggplants in. Pour in the Sauce bowl. Quickly mix well. At last, add coriander stem. Quickly mix again and serve hot!

Notes

After cooking, this meal must be served right away. When it cooled, the flavor was still nice but it was no longer crunchy.  

Nutrition

427 kilocalories | Carbohydrates: 88g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1079mg | Potassium: 1446mg | Fiber: 13g | Sugar: 14g | Vitamin A: 457IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 2mg

crispy eggplants|chinasichuanfood.com

The “eggplant chips baked” is a recipe that can be made with eggplants. The dish has the perfect crispiness to it and is great for those who don’t like vegetables.

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