Fried Chinese Eggplant with Ginger Garlic Sauce
Chinese eggplant distinct in its noticeably longer and slimmer size, is lightly fried in rice flour and drenched in a ginger garlic sauce, served piping hot! Softened Chinese eggplant is softly fried in oil and drizzled with a specialty mixture made up of oyster sauce, soy, ginger and garlic. This is the perfect vegetarian main dish or starter for an Asian inspired feast.
Ingredients
- 1 cup Chinese Eggplant Sliced in Half
- 2 cups Water
- 3 tbsp Sea Salt
- 1 tsp Minced Garlic
- 1 1 knob Ginger 1/2 inch
- 1 tsp Brown Sugar
- 1 tsp Oyster Sauce
- 1 tsp Soy Sauce
- ½ cup Rice Flour
- ¾ cup vegetable oil
- ½ tsp Sesame Seeds garnish
- 1 Green Onion Sliced
Instructions
- Slice Eggplant length wise.
- Mix water and sea salt in a medium bowl. Stir to dissolve.
- Add eggplant and soak for at least an hour and up to 3 hours.
- As the eggplant soaks, make the ginger garlic sauce.
- Grate ginger with a cheese grater using the finest setting.
- Mix ginger, garlic, brown sugar, oyster sauce and soy sauce, incorporating into a sauce. Let sit.
- Drain the eggplant through a sieve after it has soaked up the salt water, draining completely.
- Bring oil to a medium high heat. before dredging slices of Chinese eggplant thru rice flour and dropping into the hot oil.
- Fry until the outer shells are crispy and golden, the centers of the eggplant soft; about 5-7 minutes. Carefully remove from hot oil and drain on plate covered with paper towel.
- Coat the eggplant while still hot with ginger garlic sauce and garnish with sesame seeds and pieces of green onion. Serve
Nutrition
Serving: 1 PersonCalories: 885kcalCarbohydrates: 35gProtein: 3gFat: 83gSaturated Fat: 13gPolyunsaturated Fat: 47gMonounsaturated Fat: 19gTrans Fat: 1gSodium: 10728mgPotassium: 64mgFiber: 1gSugar: 2gVitamin A: 60IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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