Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, deep-fried eggplants in light sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Fry the eggplant in small batches to maintain the high temperature, turning the pieces after a minute so they cook evenly. There's no doubt that deep frying makes the dish tasty, but there are definitely healthier ways to go about making this dish at home that don't sacrifice any of the restaurant's Scorching the eggplant in your wok to soften it…and including crispy, chewy, caramelized ginger, garlic, and bits of ground pork. This deep fried eggplant recipe is coated with breadcrumbs and eggs and fried to perfection.
Deep-Fried Eggplants in Light Sauce is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Deep-Fried Eggplants in Light Sauce is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook deep-fried eggplants in light sauce using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Deep-Fried Eggplants in Light Sauce:
- Get 5 medium Eggplants (slim Japanese type)
- Get 1 Vegetable oil (for deep frying)
- Get 400 ml Dashi stock
- Get 3 tbsp Usukuchi soy sauce (or regular soy sauce if unavailable)
- Prepare 2 tbsp Mirin
- Get 1 tsp Sugar
- Make ready 1 Grated daikon radish
- Prepare 1 pinch Grated ginger
- Make ready 1 pinch Bonito flakes
The eggplants can be eaten directly after deep-frying. So you can choose to flavor any half of the deep-fried eggplants and serve as two. Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and deep fry the eggplant pieces till soft.
Steps to make Deep-Fried Eggplants in Light Sauce:
- Remove the stem ends of the eggplants, and cut into 3-cm thick round slices. Soak in water for a while to remove the bitterness. They might seem big, but they will shrink after deep-frying, so please cut into large round slices.
- Add the dashi stock, soy sauce, mirin, and sugar into a pot, then turn on the heat. When it starts to boil, wait for 1 minute, and turn off the heat.
- Drain the Step 1 eggplants in a sieve, and completely wipe off the excess water with paper towels. Deep-fry in vegetable oil at a high temperature. When they become golden brown, remove from the oil. Place them in the sieve, and pour on boiling water to drain off the excess oil.
- Add the Step 3 eggplants into the Step 2 pot, and turn on the heat. Bring to a boil, and turn off the heat. Add the bonito flakes, and let the marinade cool down to make them absorb the flavour. Serve with grated daikon radish and ginger when you are ready to serve. Garnish with shiso leaves and green onions if you have them.
Turn off heat and garnish with spring onion greens. But I was really craving it tonight and found this very easy recipe here. After reading the reviews, I decided to try frying the eggplant in fat-free olive oil cooking spray. Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Sprinkle lightly with salt before serving.
So that’s going to wrap it up with this exceptional food deep-fried eggplants in light sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
