Twice Cooked Eggplant
Twice Cooked Eggplant is a flavorful and texturally rich dish that takes the humble eggplant to the next level with a combination of crispy frying and a luscious stir-fried glaze. This recipe features tender cubes of eggplant fried until golden brown, then wok-tossed with an aromatic mix of garlic, ginger, and red chili, creating a harmony of bold, savory, and subtly sweet flavors. The soy sauce-based glaze, enhanced with rice vinegar and a touch of honey, beautifully coats the eggplant, while sesame seeds and fresh spring onions add vibrant texture and visual appeal. Ready in just 45 minutes, this dish is perfect as a hearty vegetarian main course or an impressive side. Serve it hot for a restaurant-quality experience straight from your own kitchen!
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Ingredients
- 2 medium Eggplants
- 1 cup Vegetable oil
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 2 Red chili
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 stalks Spring onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
Directions
Step 1
Wash the eggplants thoroughly. Cut them into bite-sized cubes, approximately 1 inch in size.
Step 2
Finely chop the garlic and ginger. Slice the red chilies thinly. Chop the spring onions into small rounds.
Step 3
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add the eggplant cubes in batches. Fry each batch for about 5-7 minutes, or until they are golden brown and crispy on the outside. Remove and drain the fried eggplant on a plate lined with paper towels.
Step 4
Pour out excess oil from the skillet, leaving about 2 tablespoons of oil for stir-frying. Reduce the heat to medium.
Step 5
Add garlic, ginger, and red chilies to the skillet. Stir-fry for 1-2 minutes, until fragrant.
Step 6
In a small bowl, mix the soy sauce, rice vinegar, honey, cornstarch, and water, stirring until the cornstarch is fully dissolved.
Step 7
Return the fried eggplant to the skillet. Pour the sauce mixture over the eggplant, stirring to coat evenly. Cook for another 3-4 minutes, allowing the sauce to thicken and the eggplant to soak up the flavors.
Step 8
Add the spring onions and sesame seeds, tossing everything together one last time. Season with salt.
Step 9
Serve the twice cooked eggplant hot as a delightful main dish or side, garnished with extra spring onions or sesame seeds if desired.
Nutrition Facts
| Serving size | (1094.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2163.4 |
| Total Fat 215.8g | 0% |
| Saturated Fat 30.9g | 0% |
| Polyunsaturated Fat 136.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2942.7mg | 0% |
| Total Carbohydrate 74.9g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 40.6g | |
| Protein 15.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 143.0mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 2051.9mg | 0% |
Source of Calories