Pan-fried Eggplant Slices
Crispy on the outside, tender inside, savory with garlic-soy sauce, easy and quick, simply irresistible.
Ingredients
10 items- Eggplant 1 (about 300g)
- Salt 1/2 teaspoon
- Cornstarch 3 tablespoons
- Egg 1
- Cooking oil 3 tablespoons
- Garlic 2 cloves
- Light soy sauce 1 tablespoon
- Chinese black vinegar 1/2 tablespoon
- Sugar 1 teaspoon
- Green onions to taste
Nutrition
Steps （6 steps）
Wash the eggplant and cut into 1 cm thick rounds. Sprinkle evenly with 1/2 teaspoon salt on both sides, let sit 10 minutes until water releases, then pat dry with paper towels.
In a bowl, beat 1 egg. On a plate, spread 3 tablespoons cornstarch. Dip each eggplant slice in egg, then coat evenly with cornstarch, shaking off excess.
Heat 3 tablespoons oil in a non-stick pan over medium heat until hot (about 160°C). Place eggplant slices in a single layer, cook over medium-low heat for 3 minutes until golden brown on the bottom.
Flip and continue cooking over medium-low heat for 2 minutes, until the other side is golden and eggplant is soft. They should be easily pressed with a spatula. Remove from pan.
Leave a little oil in the pan, add minced garlic and stir over low heat for 10 seconds until fragrant. Add light soy sauce, black vinegar, sugar, and 2 tablespoons water. Increase to medium heat and cook until the sauce thickens and bubbles.
Return the fried eggplant slices to the pan, quickly toss to coat with sauce, sprinkle with chopped green onions, and serve immediately.
Tips
Salting the eggplant removes excess moisture, preventing oil splatter and giving a firmer texture. You can skip the egg and use only cornstarch for a crispier crust.
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