Mean Chef's Dry Fried Chinese Eggplant Aubergine Nuggets
Indulge in the irresistible flavors of **Mean Chef's Dry Fried Chinese Eggplant Aubergine Nuggets**, a dish that transforms humble eggplant into golden, crispy bites bursting with bold Asian-inspired seasonings. This recipe uses **Chinese eggplant**, which is tender and sweet, coated in a light dusting of cornstarch for the perfect crunch. The nuggets are tossed in a flavorful sauce made with **soy sauce**, **oyster sauce**, and a hint of **chili paste** for optional heat, then finished with aromatic garlic, ginger, and a garnish of **scallions** and **toasted sesame seeds**. Perfectly balanced with a touch of sweetness and savory umami, these stir-fried nuggets are ready in just 30 minutes, making them an ideal weeknight treat. Serve them as a satisfying side or a satisfying plant-based main dish that’s sure to impress!
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Ingredients
- 4 medium Chinese eggplant (aubergine)
- 4 tablespoons Cornstarch
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Chili paste (optional, for heat)
- 1 teaspoon Ginger, grated
- 3 cloves Garlic, minced
- 4 tablespoons Vegetable oil (for frying)
- 2 Scallions (green onions), sliced for garnish
- 1 teaspoon Toasted sesame seeds
- 1 teaspoon Salt
- 1 teaspoon Sugar
Directions
Step 1
Wash the Chinese eggplants and cut them into 1-inch thick rounds. Sprinkle the pieces with salt and let them sit for 10 minutes to draw out excess moisture.
Step 2
After 10 minutes, pat the eggplant pieces dry with a paper towel to remove the moisture and any residual salt.
Step 3
Dust the eggplant pieces lightly with cornstarch, ensuring all sides are coated evenly. This will help create a crispy texture during frying.
Step 4
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Step 5
Add the eggplant pieces to the pan in a single layer, working in batches if necessary to prevent overcrowding. Fry for 3-4 minutes on each side until golden brown and tender. Remove the fried eggplant from the pan and set aside on a plate lined with paper towels to drain excess oil.
Step 6
In the same pan, reduce the heat to medium and add 1 tablespoon of oil (if needed). Add the minced garlic, grated ginger, and chili paste, stirring frequently for about 30 seconds until fragrant.
Step 7
In a small bowl, mix together the soy sauce, oyster sauce, sugar, and 1 tablespoon of water to create the sauce.
Step 8
Pour the sauce into the pan and add the fried eggplant nuggets back into the skillet. Toss gently to coat the eggplant pieces in the sauce evenly.
Step 9
Cook for an additional 2 minutes, allowing the sauce to thicken slightly and adhere to the eggplant.
Step 10
Transfer the eggplant nuggets to a serving dish. Garnish with sliced scallions and toasted sesame seeds.
Nutrition Facts
| Serving size | (992.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 872.7 |
| Total Fat 57.2g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4040.0mg | 0% |
| Total Carbohydrate 90.7g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 33.9g | |
| Protein 12.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 142.0mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 2082.9mg | 0% |
Source of Calories