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Asian-style eggplant appetizer

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1
30 mins
Serves: 4
Easy

Ingredients

Serves:

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	eggplant	300 g
	salt	½ tsp
	egg	2 pcs
	all-purpose flour	100 g
	vegetable oil for frying
	FOR THE SAUCE
	soy sauce	50 ml
	chili	1 pc
	garlic	2 pcs

Nutritional information

cal

156,58

prot

4,69

fat

7,05

carbs

18,50

Asian-style eggplant appetizer

Name: Asian-style eggplant appetizer
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: eggplant: 300 g; salt: ½ tsp; egg: 2 pcs; all-purpose flour: 100 g; vegetable oil; soy sauce: 50 ml; chili: 1 pc; garlic: 2 pcs

Ingredients

300 g eggplant
½ tsp salt
2 pcs egg
100 g all-purpose flour
vegetable oil
for frying
FOR THE SAUCE
50 ml soy sauce
1 pc chili
2 pcs garlic

You’re going to like this warm eggplant appetizer. The eggplants are soft and delicate due to the breading and deep-frying. We recommend serving with hot soy sauce. The dish requires little time and effort to make and is delicious.

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Eleonora Druzhininna

Recipe author

Eleonora lives in Almati. She has 3 year old son. At the same time she is Mama's Market event founder, is fond of travelling and tasty food.

Steps

1 Done	Step 1 Prepare the ingredients. Wash the eggplants, peel the garlic.
2 Done	Step 2 Peel the eggplant and cut into stripes 1 cm thick. If they are too long, cut them in half. Sprinkle with salt and leave for 10 mins.
3 Done	Step 3 In a bowl combine 2 eggs and slightly whisk with a fork. Put the flour into a separate bowl.
4 Done	Step 4 Prepare the sauce: Combine the soy sauce, add minced chili and garlic, mix well. Pour into a sauceboat.
5 Done	Step 5 Pour the oil 1 cm thick into a deep pan or wok. Heat over medium heat. Coat the eggplants with flour, shake off the excess. Cover with the whisked egg and put into hot oil. Fry on both sides, 2 mins per side. Transfer the eggplants onto a paper towel to get rid of the excess oil.
6 Done	Step 6 Eggplant appetizeris done! Serve with the sauce. Enjoy your meal!