Fried Eggplant makes you fall in love with eggplant, whether you like it or not! That charm of crispy and moist eggplant is unescapable once into it. It’s a recipe of crisp fried eggplant coated with Chinese-style hot chilly sauce. It’s delicious and cool to serve your visitors at a get-together or for yourself as a late-night snack with some liquor.
Watch more videos from 우리의식탁 W TABLE on her YouTube channel.
Marinate pork in seasoning mix for 10 minutes. Slice the eggplant askew in 2cm width and sheathe in the center. Slice the cheongyang chilly pepper and green onion and cut carrots, dried pepper, and garlic into small pieces.
Mix the sauce ingredients in a bowl. Mix starch and water.
Sprinkle starch powder on the eggplant and in between the sheaths. Then pack the seasoned pork inside the sheath.
Mix the frying paste inside a bowl and coat the eggplant with starch powder then frying paste. Fry the coated eggplant in 338 °F/170 °C oil and again in strong heat for crispness.
Coat the pot with a bit of oil and stir-fry garlic, green onion, and dried pepper first then add carrots and cheongyang pepper together. Then pour the sauce ingredients and boil. Next, pour the starch water and turn off the heat once the texture of the sauce thickens.
Serve the fried eggplant on a plate and pour sauce on top.