Best Fried Eggplant With Garlic Recipes
DEEP FRIED CHINESE EGGPLANT WITH SPICY GARLIC SAUCE RECIPE
Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice. The restaurant-style recipe is made vegan with vegetarian mushroom sauce instead of oyster sauce which makes it even more delicious. This dish is medium-hot. Spicy but not overly so, especially when served with plain rice for balance. Adjust the amount of hot chilies to your preference. For a low-fat version of this dish, make delicious spicy garlic steamed eggplant dish. Simply salt the cut eggplant and steam it instead of frying. Click here for the video tutorial.
Provided by 2020, Mary Lin All Rights Reserved.
Categories Dinner Mains
Time 40m
Number Of Ingredients 18
Steps:
- Fill a large bowl with cold water and a teaspoon of salt. Cut the eggplant into lengths about 2" long and 1/2" thick. Immediately submerge pieces in the salted water in order to prevent the eggplant from browning. You can use a bowl or small plate to weigh the eggplant down.For best results, let it soak for 20 minutes before draining well. You can also do this ahead of time, letting it soak in the fridge for up to two days. Make sure the eggplant is well drained before the next step.
- In a large bowl, mix the cornstarch coating ingredients. Add the eggplant and mix with your hands so eggplant pieces are completely coated.
- Prepare your stir-fry ingredients. Mix the cornstarch slurry and set aside. Once your eggplant is fried, you'll want to immediately start the stir-fry so be ready.
- Fill a heavy bottomed pot with 3" - 4" with oil. Heat to 365°F; ensure the oil is hot enough by using a thermometer. Fry the eggplant in small batches to maintain the high temperature, turning the pieces after a minute so they cook evenly. Fry each batch about 3 minutes or until the exterior is just turning a little golden. Drain the eggplant on a paper towel-lined rack.
- After the eggplant is all fried, heat a tablespoon of oil in a large pan or wok over medium-high heat. When the pan is hot, add black bean sauce and garlic. Stir-fry for 1 minute; don't let the garlic burn.
- Add scallions and red chillies; stir-fry about 30 seconds until the scallions turn bright. Add sugar, soy sauce, and vegetarian mushroom sauce. Give the cornstarch slurry a mix, then add it to the pan as well, stirring quickly. Turn off the heat as the sauce thickens.
- Add the eggplant and fold gently with a spatula to distribute the sauce. Garnish with chopped scallions and/or cilantro and enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 9 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1012 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EGGPLANT WITH GARLIC SAUCE
A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Provided by Whats that Burning smell?
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g
EGGPLANT WITH GARLIC & VINEGAR - FRIED RECIPE - (3.6/5)
Provided by Pilly
Number Of Ingredients 4
Steps:
- 1. Add a geneerous amount of olive oil in a frying pan, enough for the eggplant slices to swim in. 2. Peel eggplant skin, leaving 1cm between peels, longways. 3. Slice eggplant into 0.5cm slices 4. Heat olive oil in pan and add eggplant slices, cook until brown. 5. Place slices on paper towel to drain excess oil. 6. Mash garlic cloves in a masher. Once crushed, add vinegar. 7. Cover eggplant slices with this garlic & vinegar mixture. 8. Allow to set for 10-15 mins. 9. Eat with bread.
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