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Smita

Crispy Eggplant With Scallion Chili Oil

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Wash the eggplants and cut them into thick short strips.
  2. Soak them in salted water for at least 20 minutes.
  3. That will make sure it doesn't taste bitter, and soak less oil while frying.
  4. Now add corn starch. Make sure you coat each eggplant strip properly.
  5. Deep fry them till they look crispy and golden.
  6. Remove onto a paper towel-lined plate.
  7. Take a pan or wok. Heat oil in it.
  8. Add ginger, garlic, onion, and scallions to it.
  9. Saute till they are caramelized.
  10. Add chili oil to it. Stir it once and mix the eggplant into it.
  11. Garnish with scallions and cilantro, and serve over some noodles or rice.
  12. Enjoy!!!
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