Chinese-Style Fried Eggplant recipe - ingredients, nutrition and when to eat it
Eggplant is coated in a crisp batter, fried, and served with a sweet-and-sour sauce.
Eggplant is coated in a crisp batter, fried, and served with a sweet-and-sour sauce. Crisp on the outside and tender inside, it’s wonderful with rice for lunch or dinner.
Chinese · 30 minutes to cook
Nutrition (per 406g serving): 532.8 kcal · protein 6.2g · carbohydrate 62.6g · fat 28.3g · sodium 1029.2mg
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: Coat the eggplant with batter right after slicing it to preserve its color and texture.
Tips: If the batter is too thick, the eggplant will be covered too heavily, so adjust it by adding 1 teaspoon of water at a time.
Tips: Toss it with the sauce briefly so the coating stays as crisp as possible.
Tips: Wait until the oil is thoroughly heated before adding the eggplant to keep the batter from sticking to the pan.
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Ingredients (1 serving)
- Eggplant — 180 g
- All-purpose flour — 25 g
- Potato starch — 20 g
- Water — 45 ml
- Cooking oil — 2 Tbsp
- Onion — 30 g
- Green bell pepper — 20 g
- Garlic — 5 g
- Ketchup — 20 g
- Vinegar — 1 Tbsp
- Soy sauce — 2 tsp
- Sugar — 2 tsp