Salt and Pepper Eggplant
This Chinese takeout-style crispy salt and pepper eggplant is tossed in fragrant spices, aromatics that makes it addictive and delicious!
Servings: 4
Ingredients
- 2 medium eggplants
- 1/3 cup corn starch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp 5-spice
- 1 tsp gochugaru
- oil for frying
Aromatics and Spices
- 1/2 red onion
- 1 large red chili
- 2 stallks scallions
- 1/2 tsp 5-spice
- 1/4 tsp white pepper
- 1/2 tsp sichuan pepper
- 1/2 tsp garlic powder
Instructions
- Chop eggplant into cubes and soak them in a bowl of water and 1 tsp salt for 10 minutes.
- In a bowl, mix the cornstarch, salt, white pepper, garlic powder, onion powder, 5-spice and gochugaru. Toss the eggplant cubes in this mixture until evenly coated. You can also coat them one by one but it may take more time.
- Heat oil in a pan over medium-high heat. Once hot, add the eggplant cubes in a single layer (you may need to do this in batches).
- Fry until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- On a separate pan, saute finely chopped onions, red chili and saute for 3 minutes. Add spring onions and eggplant, give it a good toss.
- Mix seasoning - 5-spice, white pepper, garlic powder and salt. Mix well and sprinkle on eggplant. Give it a good even toss and serve!