Crunchy Eggplant with Spicy Sauce
oil, as needed
1 large eggplant, chopped
1/2 cup nondairy milk (I use soy)
1/2 cup flour
salt, to taste
1/4 cup water
1 tablespoon brown sugar
1 teaspoon red chili pepper
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon mustard
1/2 teaspoon cornstarch, as needed
1. Heat a deep frying pan, cover the bottom with oil. Dip the eggplant pieces in milk, then flour, then milk, then flour again. Sprinkle with some salt. Fry until golden and crispy.
2. Meanwhile put a small saucepan on stove with water, sugar and chili. Boil for good 3 minutes until the sugar dissolves. Add soy sauce, mustard and vinegar. Mix cornstarch with water and thicken the sauce.
3. 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 its own.
SO HOW'D IT GO?
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.
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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