Crispy Eggplant with Garlic Sauce
Prep Time
Cooking Mode
Garlic Sauce:
¼ cup firmly packed dark brown sugar
1 tbsp cornstarch
1 tsp hot red pepper flakesfirmly packed dark brown sugar
½ cup Compliments Chicken Broth
⅓ cup rice vinegar
¼ cup dark soy sauce
2 tbsp sesame oil
2 tbsp Compliments Canola Oil
2 tbsp minced garlic
2 tbsp minced fresh ginger
1 tbsp minced fresh green chili, or to taste
1 tbsp minced fresh red chili, or to taste
Crispy Fried Eggplant:
1 ½ tsp salt
1 ½ tbsp rice vinegar
3 large Chinese eggplants*
approx. 4 cups Compliments Canola Oil
½ cup cornstarch
¼ cup rice flour*
⅛ tsp white pepper
Garlic Sauce:
¼ cup firmly packed dark brown sugar
1 tbsp cornstarch
1 tsp hot red pepper flakesfirmly packed dark brown sugar
½ cup Compliments Chicken Broth
⅓ cup rice vinegar
¼ cup dark soy sauce
2 tbsp sesame oil
2 tbsp Compliments Canola Oil
2 tbsp minced garlic
2 tbsp minced fresh ginger
1 tbsp minced fresh green chili, or to taste
1 tbsp minced fresh red chili, or to taste
Crispy Fried Eggplant:
1 ½ tsp salt
1 ½ tbsp rice vinegar
3 large Chinese eggplants*
approx. 4 cups Compliments Canola Oil
½ cup cornstarch
¼ cup rice flour*
⅛ tsp white pepper
Directions
1To make the garlic sauce, in a bowl, whisk together the brown sugar, cornstarch and hot red pepper flakes. Gradually whisk in the broth, vinegar and soy sauce until smooth, followed by the sesame oil. Set aside.
2In a small saucepan, heat the 2 tbsp (30 mL) canola oil over medium heat. Stir in the garlic, ginger and fresh chilis until fragrant and slightly softened, 1 to 2 min. Whisk in the brown sugar mixture. Bring to a rapid simmer, stirring frequently, until thickened and glossy, about 2 min. Remove from heat; cover to keep warm.
3In a large bowl, mix together 6 cups (1.5 L) cold water plus the salt and rice vinegar; set aside. Trim off and discard the stems and tips of each eggplant; cut each into 2 in. (5 cm)-long cylindrical sections. Each piece of eggplant will be cut into a bunch of thin lengths, much like shoestring potatoes, but attached at the base. To do this, working 1 section at a time, place each piece of eggplant, cut-side down, in between 2 chopsticks. The chopsticks hug up against opposite sides of the eggplant (and in the opposite direction to your knife cuts). The chopsticks act as guards to prevent the knife from cutting all the way through the bottom of each piece of eggplant. Slice down vertically into the eggplant, stopping where the chopsticks block the blade. Make a series of slices 1/4 in. (5 mm) apart, creating a “fan” of cuts into the eggplant. Ensure the base of the eggplant is uncut; the base should be no thicker than the chopsticks, allowing for maximum length “shoestrings” that can “bloom” open during frying. Pivot the eggplant section a quarter turn (keep the 2 chopsticks hugged onto sides); make the same vertical cuts into the eggplant, this time cutting into the previous slices -- as in a grid -- to create long thin shoestrings.
4After cutting each piece of eggplant, place it into the water and vinegar mixture, gently opening the shoestrings slightly. Soak about 10 min. Drain. Gently squeeze out excess moisture; drain on baking sheet lined with paper or tea towels.
5Meanwhile, in a small to medium, high-sided saucepan (6 in./15 cm diameter) add about 4 cups (1 L) canola oil to maintain 2 in./5 cm depth oil for frying. Bring it to 180°C (350°F), checking temperature with a deep fry/candy thermometer.
6In a large bowl, mix together the cornstarch, rice flour and white pepper. Holding each eggplant section by the intact base, dredge the shoestrings into the dry mixture, working to coat in between the cuts. Tamp lightly with the palm of your hand to remove excess dry mixture. Dredge all pieces of eggplant.
7Working in batches of 2 or 3 at a time, use metal tongs to immerse the eggplant pieces (shoestrings-end first) into the hot oil. Turn occasionally, until crisp and lightly golden, about 5 min. Using a slotted metal spoon; transfer to platter lined with paper or tea towels to drain. Season with salt, if desired, while hot. Serve with garlic sauce on the side for dipping or drizzle overtop. Serve immediately.
Tips
1
*Chinese eggplant, sometimes called Japanese eggplant, are a long narrow variety not the more common bulb-shaped type.
2
*All-purpose flour can be substituted, however, rice flour produces a crisper coating.
Disclaimer
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Personal Note
Personal Note
