Crispy Fried Eggplant: Tender Inside, Crispy Outside! An Unforgettable Taste
Crispy Fried Eggplant: Tender Inside, Crispy Outside! An Unforgettable Taste
Crispy Fried Eggplant Recipe: A Must-Try Dish That Everyone Will Love
Even if you haven’t been a big fan of eggplant before, this recipe will make you fall in love with it! If you’ve hesitated because you couldn’t find a cooking method that suits your taste, worry no more. These fried eggplants, crispy on the outside and tender on the inside, are a special dish that will show you just how delicious eggplant can be. Create an impressive and tasty meal with ingredients that are easily found at home. Your kids will absolutely love this flavor, making it perfect for the whole family to enjoy!
Main Ingredients- 3 plump eggplants
- 200g ground pork
- 1/3 stalk green onion
- 1 Tbsp minced garlic
Pork Seasoning & Marinade- 0.7 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 2 pinches salt
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1 Tbsp flour (for adjusting batter consistency)
Frying Batter- 1 cup flour for frying (using a standard paper cup for measurement)
- 0.8 cup cold water (using a standard paper cup for measurement)
- 3 ice cubes
- 0.7 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 2 pinches salt
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1 Tbsp flour (for adjusting batter consistency)
Frying Batter- 1 cup flour for frying (using a standard paper cup for measurement)
- 0.8 cup cold water (using a standard paper cup for measurement)
- 3 ice cubes
Cooking Instructions
Step 1
First, prepare 3 plump eggplants. Eggplants about the size of chopsticks are ideal for serving after frying.
Step 2
The key to making great fried eggplant is how you cut it! Since we’ll be filling the center with seasoned pork, it’s crucial to make a cut in the middle without separating the eggplant completely. Using chopsticks can be helpful here.
Step 3
Place two chopsticks on either side of the eggplant and slice it to a uniform thickness. This technique creates slits without fully separating the eggplant. The chopsticks act as guides, ensuring even slices.
Step 4
Remove the chopsticks and then, following the slits, completely separate the eggplant into two pieces for each cut. This will result in a total of 19 pieces from 3 eggplants. It’s best to cut them in pairs to maintain consistency.
Step 5
Now, let’s finely chop the green onion for the pork filling. To chop green onions easily and finely, make several shallow cuts around the stalk before slicing it thinly.
Step 6
In a large bowl, combine 200g of ground pork. Add the finely chopped green onion (1/3 stalk portion) and minced garlic (1 Tbsp) for seasoning.
Step 7
To the seasoned pork, add soy sauce (0.7 Tbsp), mirin (1 Tbsp), salt (2 pinches), sesame oil (1 Tbsp), and a pinch of black pepper. Mix well. Finally, add 1 Tbsp of frying flour to adjust the batter’s consistency, making it easier to stuff into the eggplant.
Step 8
Carefully stuff the seasoned pork mixture into the slits of the prepared eggplant slices. Gently spread open the eggplant with chopsticks as you fill to ensure the mixture goes in thoroughly.
Step 9
Prepare the batter for a crispy coating. Using a standard paper cup for measurement, combine 1 cup of frying flour with 0.8 cups of cold water. Add 3 ice cubes to the batter. Keeping the batter cold is key to achieving a crispier fried texture.
Step 10
The most important tip for making the frying batter is not to overmix it! Stir just enough for the flour and water to be roughly combined. Overmixing can develop gluten, resulting in a chewy batter. It’s okay if there are a few lumps.
Step 11
Coat the pork-stuffed eggplant evenly with the frying batter. Heat frying oil to 170-180°C (340-350°F). Carefully place the battered eggplant pieces into the hot oil and fry until golden brown and crispy on both sides. Once fried, remove them and place on a wire rack to drain excess oil.
Step 12
The fried eggplant should have a light, crispy coating. If you prefer an even crispier texture, you can let the fried eggplant cool slightly for a few minutes and then fry them a second time.
Step 13
Arrange the crispy, oil-drained fried eggplant on a plate. Your delicious, crispy on the outside, tender on the inside fried eggplant is ready to be enjoyed!
