How to Make Crispy Fried Eggplant with a Flavorful Twist?

Q: Can I use another type of starch instead of cornstarch for the eggplant coating?
A: Yes, you can use potato or tapioca starch as alternatives.

Q: How important is the double frying technique for this recipe?
A: Double frying ensures the eggplant becomes extra crispy and retains its texture even after adding the sauce.

Q: What can I use if I don’t have oyster sauce for the seasoning mix?
A: You can substitute oyster sauce with a mix of soy sauce and a little sugar, but the flavor will be slightly different.

Crispy Fried Eggplant with Savory Seasoning


  • Eggplant, 1 piece
  • Cornstarch, 2-3 tablespoons
  • Salt, to taste
  • Sugar, ½ tablespoon
  • Garlic, as needed
  • White sesame seeds, as needed
  • Oyster sauce, 1 tablespoon
  • Soy sauce, 2 tablespoons
  • Chinkiang vinegar, 2 tablespoons
  • Cilantro, as needed
  • Dried chilies, 6-8 pieces
  • Sichuan peppercorns, 15-20 grains
  1. Clean and cut the eggplant into small pieces.
  2. Coat the eggplant evenly with cornstarch.
  3. Deep fry the eggplant until golden brown, let cool, and then fry again for extra crispiness.
  4. Heat oil in a pan, add minced garlic, dried chilies, and Sichuan peppercorns. Fry until fragrant.
  5. Prepare the sauce: mix minced garlic, soy sauce, Chinkiang vinegar, oyster sauce, sugar, a pinch of salt, and a small bowl of water. Stir well.
  6. Add the sauce to the pan and coat the fried eggplant evenly.
  7. Add cilantro and stir-fry briefly.
  8. Serve the eggplant and sprinkle with white sesame seeds.
  9. Enjoy your delicious and aromatic dish!
  • Calories: Moderate (mainly from frying oil)
  • Fats: High (due to deep frying)
  • Carbohydrates: Moderate (from eggplant and cornstarch)
  • Protein: Low
  • Sodium: Moderate (from soy sauce and oyster sauce)
  • Suitable for vegetarians, but not for low-fat or low-carb diets
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