Pan-Fried Eggplant in Starch – A Simple Recipe

Source: Iri Madrid Art, AdobeStock

When fried with starch, eggplants develop a delicate golden crust while remaining soft inside. This cooking method has long been used in Asian cuisine, where the contrast of textures is particularly valued. This dish cooks quite quickly and is perfect as a standalone appetizer or as a base for other recipes!

Preparation time: 35 minutes.
Servings: 2.

Ingredients

• 2 eggplants;
• 4 tablespoons cornstarch;
• 3 cloves garlic;
• 2 tablespoons soy sauce;
• 1 teaspoon honey;
• 1/2 teaspoon ground hot pepper;
• 2 tablespoons sesame seeds;
• 2 tablespoons chopped green onions;
• vegetable oil for frying.

Step-by-step recipe

1. Wash the eggplants and cut them into large sticks. Salt them, leave for 15 minutes, then rinse again and thoroughly pat dry with paper towels.
2. Dredge the eggplant sticks in cornstarch and fry them in a preheated pan with vegetable oil until crispy, turning occasionally. Set the eggplants aside.
3. Mix soy sauce, honey, finely chopped garlic, and ground hot pepper. Pour this sauce into the pan and heat for 1 minute.
4. Then return the eggplants to the pan, gently mix them with the sauce, and cook for another 1-2 minutes. Before serving, sprinkle the dish with sesame seeds and green onions.