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:
Step One:
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.
Step Two:
Chop Garlic, Ginger, Fresh Red Chilli, Spring Onions. Set aside.
Step Three:
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.
Step Four:
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.
Step Five:
Serve and Enjoy!
IMPORTANT NOTE:
Best to serve immediately to enjoy the crunch of the deep fried Eggplant.