Chrysanthemum-shaped Eggplant

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  • 250-300 g Eggplant
  • Cornstarch
  • 3 g Salt
  • 3 g Ginger root, shredded
  • 3 g Garlic, minced
  • 1+1/2tbsp Chilli sauce or ketchup
  • 80 ml Stock
  • 1/3 tsp Chicken bouillon powder
  • 1 tbsp Starchy solution
  • Oil for deep frying
  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.

16 comments:

Anonymous 30/9/08 23:32

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

[Reply]
Angie's Recipes 1/10/08 06:28

abadeeba,
Oh, let me take a look one more time, oh, my! They do!
:-))))

[Reply]
Mariano 2/10/08 18:56

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

I wait on my blog!!

[Reply]
Angie's Recipes 2/10/08 20:26

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

[Reply]
Unknown 3/10/08 19:48

angie

what a lovely way to cook eggplant

[Reply]
Angie's Recipes 3/10/08 20:31

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

[Reply]
Maggie 10/10/08 03:45

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

[Reply]
Angie's Recipes 10/10/08 18:30

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

[Reply]
Anonymous 14/5/13 21:52
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Anonymous 15/1/14 07:32
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Anonymous 12/7/14 03:23
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Anonymous 8/8/14 15:45
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Anonymous 30/1/15 13:08
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Anonymous 1/7/16 11:05
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Anonymous 30/7/16 05:11
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Anonymous 12/6/17 21:40
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