If you don't mind to deep fry at home, this recipe will be an easy, delicious, and fit-for-budget option for your lunch and dinner. Try to use a wide but deep frying pan to do the "shallow-pan" frying method. It can fry many eggplant slices at one time without using so much oil.
Whenever I make this dish, I ensure I make a large enough portion to last for two days. Overnight, the eggplant will become softer and the taste more integrated. Eating it with a bowl of piping hot rice is happiness.
Other than paprika, you can serve it with scallion, fried shallot, five spice powder, or a dollop of yogurt.
Deep fried Eggplant with Paprika and Sea Salt
Ingredients:
2 Chinese Eggplants
Oil (for deep frying)
Paprika
Sea Salt
How to make it:
1. Rinse the eggplant. Cut the eggplant into 2cm slices, diagonally.
2. Heat the oil over high heat. Add eggplant and do not over crowd them. Fry them until slightly brown on both sides. Transfer them to paper towel.
3. Sprinkle with paprika and sea salt. Serve hot or cold.
No comments:
Post a Comment