Crispy Eggplant with Scallion Chili Oil. Crispy around the edges, and delicate yummy insides with a delectable spicy flavourful chili oil. This eggplant dish is a flavor bomb to make and is perfect for any occasion or time of day. It just goes well with any type of rice or noodles. The dish is vegan with bold Asian flavors, which are added bonuses.
Eggplant lovers, you will love this recipe, and folks who don't like it will have to try to be converted. It's that good of a dish, and with hot warm rice and a little extra drizzle of that chili oil, it transports everyone into that umami taste heaven. It's just unbelievable.
This year, I have an abundant supply of eggplants from my kitchen garden. There are 4-5 different types of eggplants, and we love them all. My Japanese eggplants are so far the most productive ones. I am able to collect 5-6 eggplants every day, and trust me, other than gifting them to friends, we are using them in the kitchen too many times.
What Type of Eggplant is Used in This Recipe?
I prefer to use Japanese eggplants for this recipe since their water content is relatively low.
How to Make Them Crispy-
Cut the eggplants into your desired shape and size but do not keep them too big and thin. If they are big they won't be crispy soon and if they are thin, they won't feel meaty. You will only feel the crunch.
I coated them with corn starch, black pepper, and salt mix. Then, I fried them, however, you can air fry or bake them too. I usually air fry them but not this time.
Cooking Crispy Eggplant With Scallion Chili Oil-
Wash the eggplant and cut them into your desired shape and size. I prefer to soak them for 15 minutes in salt water to reduce the bitterness of the skin. Sometimes eggplant gets more crispy after this step. If you do not want to do that, it's up to you, however, I always suggest doing that. It does make a difference.
Coat them with a corn starch, salt, and pepper mixture. Take your time and make sure they are well coated, however, the texture should still feel light.
Deep fry, shallow fry, or air fry the eggplants till they are crispy and cooked. Remove them onto a paper towel-lined plate.
Cooking Them in the Chili Oil-
Heat oil in a wok or pan. Add lots of minced garlic, ginger, and fresh chilies. Saute them till they look golden. That will take 30 seconds. Add chopped onion and chopped scallion, and cook till they look golden brown.
Add chili oil and stir it once. Add fried eggplant and chopped fresh scallion. Make sure the eggplant is coated well with chili oil. Sprinkle some salt and pepper. Garnish with some fresh cilantro or scallion. Serve over some rice or noodles.
You May Also Want to Check Out Some of My Popular Eggplant Recipes-
Crispy Eggplant With Scallion Chili Oil
- 2 Medium Japenese Eggplants
- 3 Tbsp Corn Starch
- ½ Tsp Crushed Pappers
- Oil for deep frying
For Making Sauce
- 1 Tbsp Oil
- 4 Cloves Minced Garlic
- 1 Tbsp Chopped Ginger
- 1 Small Chopped Onion
- ½ Cup Chopped Scallion
- ¼ Cup Chili oil
- Scallion and cilantro for garnish
- Wash the eggplants and cut them into thick short strips.
- Soak them in salted water for at least 20 minutes.
- That will make sure it doesn't taste bitter, and soak less oil while frying.
- Now add corn starch. Make sure you coat each eggplant strip properly.
- Deep fry them till they look crispy and golden.
- Remove onto a paper towel-lined plate.
- Take a pan or wok. Heat oil in it.
- Add ginger, garlic, onion, and scallions to it.
- Saute till they are caramelized.
- Add chili oil to it. Stir it once and mix the eggplant into it.
- Garnish with scallions and cilantro, and serve over some noodles or rice.