Crispy Spicy Garlic Eggplant
Crispy Spicy Garlic Eggplant is a delicious and flavorful dish featuring golden-fried eggplant tossed in a spicy, savory garlic sauce. The perfect balance of crispy texture, bold spices, and rich umami, this dish is ideal as a side or main course. Enjoy a tasty bite of Chinese-inspired comfort food!
Crispy Spicy Garlic Eggplant is a bold and flavorful dish featuring golden-fried eggplant coated in a rich, aromatic sauce. The crispy texture of the eggplant pairs perfectly with the spicy heat of chili oil, the deep umami of doubanjiang, and the tangy balance of vinegar. A hint of garlic enhances the savory depth, while a touch of sweetness rounds out the flavors. Perfect as a side dish or a main course, this dish is a must-try for lovers of crispy, spicy, and garlicky delights!
Ingredients
- Eggplant: 2, sliced thickly and diagonally
- Frying Powder: A mix of flour, salt, and cornstarch
- Chili Oil: 12 g (2 tbsp)
- Garlic Powder (or Minced Garlic): 3 g (0.5 tbsp)
- Doubanjiang (Fermented Chili Bean Paste): 10 g (0.5 tbsp)
- Oyster Sauce: 12 g (1 tbsp)
- Allulose (or Sugar): 25 g (2.5 tbsp)
- Vinegar: 24 g (3 tbsp)
- Water: 40 g (5 tbsp)
- Cooking Oil: For frying
- Starch Powder (Any Type): 5 g (0.5 tbsp)
- Water: 32 g (4 tbsp)
Nutritional Information
- Calories: 300
- Protein: 3g
- Fat: 22g
- Fiber: 4g
- Sodium: 500mg
- Sugar: 6g
- Carbohydrates: 25g
- Cholesterol: 0mg
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
Directions
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Slice the eggplants thickly and diagonally. Soak them in water briefly, then pat dry. Evenly coat the eggplant slices with frying powder. Once moisture appears, coat them again. In a bowl, mix 32 g (4 tbsp) of water with 5 g (0.5 tbsp) of starch powder to create the starch water.
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Heat a pan over medium heat and add chili oil. Stir in the doubanjiang, garlic powder (or minced garlic), allulose (or sugar), oyster sauce, and vinegar. Mix well. When the mixture starts to boil, add 40 g (5 tbsp) of water. Let it simmer.
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Gradually add the starch water to the boiling sauce while stirring. Once thickened, turn off the heat. Heat plenty of cooking oil in a pan and fry the coated eggplant slices until golden brown on both sides. Remove from the pan and drain excess oil. Arrange the fried eggplant on a plate and drizzle generously with the sauce.
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