Crispy Nacho Chili Eggplant Fries
Crispy Nacho Chili Eggplant Fries
Experience the Ultimate Crunch with Chili Eggplant Fries featuring Nachos!
This recipe was inspired by a delicious eggplant dish served as an appetizer at a local pub. I was surprised by how incredibly tasty it was, especially when dipped with nachos! While it’s a fantastic snack for drinks, it also makes an impressive dish for entertaining guests. I thought it turned out quite well. You could even consider incorporating a meat sauce later, but for a special meal when you want something unique, give this a try!
Main Ingredients- 2 eggplants
- 1 cup fried chicken powder or tempura flour
- 2 corn tortillas or dumpling wrappers
Spicy & Sweet Chili Sauce- 8 Tbsp ketchup
- 8 Tbsp sugar
- 4 Tbsp vinegar
- 3 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 small knob ginger, minced
- 3 Korean green chili peppers, finely chopped
- 10cm segment of green onion, finely chopped
- 7 dried Thai bird chilies
- 2 Tbsp oyster sauce
- 1/2 cup water
- 8 Tbsp ketchup
- 8 Tbsp sugar
- 4 Tbsp vinegar
- 3 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 small knob ginger, minced
- 3 Korean green chili peppers, finely chopped
- 10cm segment of green onion, finely chopped
- 7 dried Thai bird chilies
- 2 Tbsp oyster sauce
- 1/2 cup water
Cooking Instructions
Step 1
Prepare the ingredients for the sauce. Chop the onion into roughly 2cm pieces. Finely mince the Korean green chilies, garlic, and ginger to about 0.5cm.
Step 2
Finely chop the green onion to a similar size as the minced garlic. If you enjoy a spicier kick, feel free to add more dried Thai bird chilies; I used a generous amount for extra heat.
Step 3
This is an optional ingredient I added because I had some leftover pineapple chunks from a can. The fruit adds a lovely tanginess to the sauce, but you can omit it if you prefer.
Step 4
Wash the eggplants and cut them into bite-sized pieces, about 3-4cm in size. Don’t worry if the shapes aren’t perfectly uniform.
Step 5
In a bowl, combine all the chili sauce ingredients (ketchup, sugar, vinegar, oyster sauce, and water). Mix well to create the sauce base.
Step 6
Prepare for frying. Place about 4 tablespoons of fried chicken powder (or tempura flour) into a plastic bag. Add the cut eggplant pieces and shake well until each piece is evenly coated with the powder. Let it sit for a short while to allow some seasoning.
Step 7
To achieve a crispy coating, mix water with the flour in a 1:1 ratio to create a thin batter. Don’t overmix; some lumps are fine. Stirring lightly with chopsticks helps create a crispier texture when fried.
Step 8
Heat your frying oil to about 180°C (350°F). Dip the flour-coated eggplant pieces into the batter, then carefully place them into the hot oil. Fry for about 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 9
Cut the corn tortillas into 6 wedges each. If using dumpling wrappers, cut them into similar sizes.
Step 10
Tortillas cook very quickly, so it’s best to fry them all at once. As soon as you add them to the hot oil, gently stir with chopsticks. You’ll notice a lot of bubbling initially, but this will subside rapidly. This rapid decrease in bubbling is your cue that the moisture has evaporated and they are becoming crispy! Continue frying for about 30-40 seconds until golden and crisp. Remove and drain.
Step 11
Now, let’s make the delicious chili sauce. Heat about 3 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
Step 12
Once the garlic is fragrant, add the chopped chilies, green onions, ginger, and dried Thai bird chilies. Sauté over medium heat, stirring frequently to prevent burning. The goal is to infuse the oil with the aroma of the vegetables.
Step 13
It’s crucial that the vegetables come into contact with the oil to release their flavors. If they only touch the hot pan, they might burn on the outside before softening.
Step 14
When the aromatics have well infused the oil, increase the heat to high and quickly stir-fry the chopped onions.
Step 15
Once the onions are lightly coated with oil and slightly softened, it’s time to add the sauce.
Step 16
Pour all the prepared chili sauce into the pan and bring it to a simmer. Cook until the sauce thickens to your desired consistency. Reducing the 1/2 cup of water originally added should yield a good consistency. Taste and adjust sweetness or sourness as needed.
Step 17
Arrange the fried eggplant and crispy fried tortillas (nachos) attractively on a serving plate or in a cast-iron skillet.
Step 18
Finally, drizzle the warm chili sauce generously over the top. Your amazing chili eggplant fries are ready to be served!
Step 19
To prevent the fried items from becoming soggy, it’s best to let the sauce cool slightly before pouring it over. Enjoy immediately for the best texture!
