Sichuan Fried Eggplant Recipe

Step 1

Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them.

Step 2

For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve. Let rest for about 20 minutes.

Step 3

For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken the sauce with the blended cornstarch and cook another minute. Set aside.

Step 4

Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry. You may have to do this in several batches. Remove from the oil with a slotted spoon and drain well on paper towel.

Step 5

Arrange the eggplant slices on a serving platter, pour the sauce over and serve.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

Things You'll Need

  • 1lb Eggplant
  • 2c Peanut oil; for deep-frying
  • 1/4c All-purpose flour
  • 2/3c -Water
  • 1/4ts Salt
  • 1tb Peanut oil
  • 3tb Finely chopped scallions
  • 1tb Finely chopped fresh ginger
  • 2ts Chili bean sauce
  • 2/3c Stock (chicken or vegetable)
  • 2tb Rice wine or dry sherry
  • 1tb Chinese black vinegar
  • -OR- cider vinegar
  • 3tb Tomato paste
  • 2ts Sugar
  • 2tb Dark soy sauce
  • 1ts Cornstarch; mixed with:
  • 1ts -Water

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