Fragrant Eggplant

Fragrant Eggplant

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Fragrant Eggplant
  • Fragrant Eggplant
  • Fragrant Eggplant
Fragrant Eggplant

Fragrant Eggplant

Cuisine

China

Recipe Description

Oh yeah, baby! Eggplant-lovers put this on your hit list. The fried crispness of the skin, the softness of the flesh, the sweetness of the honey, and the earthy depth of the fermented bean paste (a salty, savoury condiment made from ground soybeans) meld together to create something awesome. Black vinegar, also known as Chinkiang vinegar, is found on the tables at most Chinese dumpling restaurants and is readily available at supermarkets.

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

6 large eggplants (aubergines)
30 g (1 oz) salt
100 g (3½ oz) sugar
100 g (3½ oz) honey
50 ml (1¾ oz) Chinese black vinegar
50 ml (1¾ fl oz) light soy sauce
7.5 cm (3 in) piece ginger, minced
2 finger-length red chillies, minced
1 garlic clove, minced
1 teaspoon chilli flakes
50 g (1¾ oz) fermented bean paste
vegetable oil for deep-frying
400 g (14 oz) rice flour
2 spring onions (scallions), sliced thinly, to garnish
60 g (2 oz) sesame seeds, toasted, to garnish

Recipe Steps

Cut each eggplant into 6–8 wedges and then in a large bowl salt them and leave them for 20 minutes. This pulls out the moisture and makes them fry better. 

In a saucepan combine the sugar and honey and bring to a boil over medium–high heat. Once the mixture coats the back on a spoon and the sugar is dissolved, remove from the heat and add the vinegar, soy sauce, ginger, half the chilli, garlic, chilli flakes and bean paste and whisk. Set aside.

In a large saucepan over a high heat, preheat the oil to 180°C (350°F). Gently squeeze the salt water from the eggplant and then roll in the rice flour to coat. Fry the eggplant at until crisp, then quickly roll though the sauce and garnish with the spring onion and sesame seeds and the remaining chilli.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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