Aubergine / eggplant prepared this way is so fun and delicious, sweet and sour, easy yet impressive, a delicacy for all ages! A restaurant-worthy yet so simple appetizer that you can easily make it at home. The main feature of the dish is the method of cutting, slicing straight from top to bottom, leaving the bottom intact, and turning ninety degrees to repeat the previous process. I have peeled the eggplant, but you can leave the skin on.
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- 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.
- Heat up a frying pan with enough oil until very hot. Low down the prepared eggplants fry until golden. Drain and plate.
- 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.
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16 comments:
Those kind of look like french fries. That means they look good. :)
abadeeba,
Oh, let me take a look one more time, oh, my! They do!
:-))))
Hi!!! Regards from Argentina!
How nice Blog!
I wait on my blog!!
Hallo, Mariano
Thank you for stop by.
Went to your blog, but....I don't understand Spanish. :-\
angie
what a lovely way to cook eggplant
lily,
haha...it's for a change. But I still love to eat those spicy Szechuan eggplant dishes...
I love fried eggplant and this is such a pretty presentation! I have to give it a try.
Thank you, Maggie.
Yes, fried stuff are usually good, just wish they were not so fattening!
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