Crispy Glazed Eggplant recipe - ingredients, nutrition and when to eat it
Eggplant is coated in starch, fried until crisp, and tossed in a sweet and spicy sauce.
Eggplant is coated in starch, fried until crisp, and tossed in a sweet and spicy sauce. The outside is crunchy while the inside stays tender, making it a great side dish or appetizing dinner menu.
Vegetables · 25 minutes to cook
Nutrition (per 342g serving): 652.9 kcal · protein 4.5g · carbohydrate 60.1g · fat 43.8g · sodium 1041.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the eggplant is too wet, the starch can clump, so wipe the surface once after cutting it.
Tips: Toss it with the sauce briefly so it stays crisp longer.
Tips: To reduce the heat, use ½ tablespoon of gochujang and add a little more ketchup.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Potato starch — 3 Tbsp
- Cooking oil — 3 Tbsp
- Gochujang — 1 Tbsp
- Ketchup — 1 Tbsp
- Sugar — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp