Chrysanthemum-shaped Eggplant

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.

 

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.