Fried Eggplant (Served with Fresh Peppers & Cherry Tomatoes)
This dish features crispy fried eggplant served with fresh peppers and cherry tomatoes, perfect as an appetizer or main course.
Equipment
- wok or large wide pot
Ingredients
Eggplant and Vegetables
- 4 pieces Asian eggplant or one large regular eggplant
- 2 pieces sweet chili peppers sliced into ⅜" thick pieces
- 1 small red onion diced
- 1 pieces green bell pepper cut into 1"-1.5" sticks
- 12 pieces cherry tomatoes cut in halves
- 4 tablespoon sweet chili sauce plus more to taste
- 1 clove garlic pressed
- 1 tablespoon fresh green onion chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh cilantro chopped
- Salt to taste
- Pepper to taste
- 1 pieces lime Juiced
- 2 teaspoon olive oil
- Vegetable or peanut oil for frying
Dredging Mixture
- 1 cup cornstarch
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
Preparation
- Rinse the eggplant and cut into ¾" pieces. Let them soak in a bowl of salted water at room temperature for about 15 minutes.
- Meanwhile, combine cornstarch with salt and pepper in a large bowl and set aside.
- Next, remove the eggplant from the water, pat dry with paper towels, and toss in cornstarch.
- Pour about 3" of oil into a wok or a large wide pot. Bring the oil to 365-375F and maintain it at that temperature.
- Remove half of the dredged eggplant from the bowl, shaking off excess cornstarch, and carefully lower it into the preheated oil.
- Cook for 4 minutes, flipping halfway. Transfer to a platter lined with paper towels to soak in excess oil. Repeat with the second batch.
- Next, place the eggplant into a bowl, add the sliced red chili peppers, pressed garlic, diced red onion, and chopped herbs, and toss them together.
- Transfer the eggplant to serving plates. Drizzle evenly with sweet chili sauce. Arrange tomatoes and peppers around the eggplant. Sprinkle salt and pepper to taste over tomatoes and peppers, then drizzle olive oil over them. Squeeze lime juice over the entire plate.
- Serve immediately.
Notes
Calorie calculation does not account for any remaining frying oil on the eggplant.
Nutrition
Serving: 1plateCalories: 270kcalCarbohydrates: 60gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 479mgPotassium: 818mgFiber: 9gSugar: 21gVitamin A: 734IUVitamin C: 77mgCalcium: 45mgIron: 2mg
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