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VegWeb.com  |  Recipes  |  Various Veggies  |  Eggplant  |  Crunchy Eggplant with Spicy Sauce « previous next »
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Recipe submitted by keda, 03/10/08

Crunchy Eggplant with Spicy Sauce

Ingredients (use vegan versions):

    1 large eggplant
    1/2 cup soymilk
    1/2 cup flour
    1/4 cup water
    1 tablespoon brown sugar
    1 tablespoon rice vinegar
    3 tablespoons soy sauce
    1 tablespoon mustard
    1 teaspoon red chili pepper
    cornstarch
    oil for frying
    salt

Directions:

Cut eggplant in bite-sized pieces. Heat a deep frying-pan, cover the bottom with oil. Now dip the eggplant pieces in soymilk, then flour, then soymilk, then flour again. Sprinkle with some salt. Fry until golden and crispy.

Meanwhile put a small saucepan on stove with water, sugar and chili. Boil for good 3 minutes until the sugar dissolves.  Remove chili, add soy sauce, mustard and vinegar. Mix cornstarch (I'd start with 1/2 teaspoon) with water and thicken the sauce.

The eggplant should be done by now.  Remove it from pan and put on a paper towel to absorb any excess oil.  Cover the eggplant with sauce and serve over rice or on it's own.

Serves: 2

Preparation time: 20 minutes
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sstofer
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« Reply #1 on: March 26, 2008, 02:49:56 PM »
This was very good. Especially the sauce!! I like things really saucy, so I doubled the sauce and would have liked even more. The only thing with this recipe is that the eggplant is kind of puttsy to batter and fry. (Perhaps I was just extra lazy last night.) Then I had to fry it in 3 seperate batches, so by the time all the eggplant was done the first batches were already soggy and cold. If I make this again I'll probably make less eggplant so it can all be done at once or keep them heated and crisp in the oven until all are ready. This sauce is sooo good, I will be using the sauce a lot!!
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thirteenblackbirds
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« Reply #2 on: October 29, 2008, 12:29:57 AM »
this was super!!  the sauce was great, and I will be doubling it next time because the flavor was kind of lost in the brown rice i served it with.  i think i will also add at least one other vegetable next time (probably green bell pepper) so it is not just eggplant.   i will definitely be making this one again. 
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Allychristine
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« Reply #3 on: October 29, 2008, 10:41:26 PM »
I really love this! We ran out of soymilk, so I just dusted the eggplant cubes with flour before frying. This worked well. I doubled the sauce, and added more mustard. I cooked the sauce in the microwave, and everything came out perfectly. Oh, and I used sriracha instead of flakes. Mmmmm.
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sharway
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« Reply #4 on: October 30, 2008, 02:53:50 PM »
AC, what is that on top as garnish? Green chili peppers?
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Allychristine
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« Reply #5 on: October 30, 2008, 02:56:28 PM »
Quote from: sharway on October 30, 2008, 02:53:50 PM
AC, what is that on top as garnish? Green chili peppers?

Yeah, sliced um...let me go see what Storm told me they are...

finger hots?

I wanted to eat them..but they are too hot when raw!

haha, they didn't help my crappy picture much!  Roll Eyes
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lmzeigler
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« Reply #6 on: November 01, 2008, 10:45:53 PM »
I agree with all the other comments--the sauce was very yummy!  I took the advice of others and doubled the amount, and I also added sauteed onions.  I tried baking the chopped and breaded eggplant instead of frying but never quite got that part right--next time I will probably just fry it like the recipe says.  Good stuff though, and a sauce that would work great with tofu!
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gmarsden
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« Reply #7 on: November 07, 2008, 11:57:52 PM »
Wow, this was really good, and easy, too! I was impressed with how crispy and tasty the eggplant turned out. Next time I'm going to try it with mushrooms, just like in keda's photo.
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