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Side Dish
Asian
2 servings
20 minutes
15-20 minutes
¾ pounds eggplant
1 tablespoon cornstarch
4 cups oil for deep frying
¾ cup flour
¼ cup cornstarch batter (recipe below)
¾ cup flour
¼ cup cornstarch
¾ cup water or flat beer
1 teaspoon baking powder (or 1½ teaspoons if using water)
¾ teaspoon oil
½ teaspoon sugar dipping sauce (recipe below)
2 tablespoons Hoisin sauce
1½ tablespoons ketchup
1 teaspoon sugar
1½ teaspoons sesame oil
Cut eggplant into ¼" x 2" x 2" pieces. Lightly dust with cornstarch and set aside.
Combine ingredients for batter in mixing bowl. Blend to a smooth consistency.
Heat oil in a hot wok or medium-high heat. Shake excess cornstarch off eggplant.
Deep-fry 4-5 slices at a time, until golden brown. Drain and set aside.
Combine ingredients for dipping sauce in a small dish and serve immediately with the fried eggplant.
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