Chrysanthemum-shaped Eggplant

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  1. Destem, rinse and peel the eggplant. Cut into 4cm high chunks and cut the surface crosswise. Sprinkle the eggplants with a bit of salt. Thoroughly coat the eggplants with cornstarch, shaking to remove any excess starch.
  2. Heat up a frying pan with enough oil until very hot. Low down the prepared eggplants fry until golden. Drain and plate.
  3. Leave a bit of oil in the same pan and heat up. Add in ginger, garlic and chili sauce. Stir briefly and add in stock, salt, chicken bouillon. Bring to boil and thicken with starchy solution. Lightly pour over the fried eggplants and serve hot.


abadeeba 30/9/08 23:32

Those kind of look like french fries. That means they look good. :)

Angie 1/10/08 06:28

Oh, let me take a look one more time, oh, my! They do!

Mariano 2/10/08 18:56

Hi!!! Regards from Argentina!
How nice Blog!

I wait on my blog!!

Angie 2/10/08 20:26

Hallo, Mariano
Thank you for stop by.
Went to your blog, but....I don't understand Spanish. :-\

lilyng 3/10/08 19:48


what a lovely way to cook eggplant

Angie 3/10/08 20:31

lily,'s for a change. But I still love to eat those spicy Szechuan eggplant dishes...

Maggie 10/10/08 03:45

I love fried eggplant and this is such a pretty presentation! I have to give it a try.

Angie 10/10/08 18:30

Thank you, Maggie.
Yes, fried stuff are usually good, just wish they were not so fattening!


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