Eaten with Rice or even as a snack, Aunty B's latest creation was a hit with the family last night. I was a little hard-pressed to come up with a nice name for the dish so I decided that a name that would best describe it, would be just that - a description 😉.
So here's how:
Cut Eggplant into bite size chunks. Not too big though, because it will take longer to cook through. Season with a little salt and about 1 TB of Vinegar. Toss and let sit.
Chop Garlic, Ginger, Fresh Red Chilli, Spring Onions. Set aside.
Pour away liquid that had seeped out from the Eggplant during the seasoning process.
Toss lightly in Rice Flour (or a combination of Rice Flour and Cornstarch).
Deep fry till crisp and cooked through.
Remove from oil and drain.
Use a little oil and fry chopped Garlic, Ginger, Chilli and Spring Onions till fragrant.
Pour in cooked Eggplant.
Season with a dash or two of Kecap Manis (for sweetness) and a little Oyster Sauce (for roundness).
Adjust amounts of Kecap Manis and Vinegar to suit your palate.
Serve and Enjoy!
Best to serve immediately to enjoy the crunch of the deep fried Eggplant.