Mean Chefs Dry Fried Chinese Eggplant Aubergine Nuggets Recipes

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

TASTY FRIED EGGPLANT BALLS

Steps:

• In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
• Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
• Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
• In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

HOT AND SOUR CHINESE EGGPLANT

Steps:

• Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
• In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

MEAN CHEF'S DRY-FRIED CHINESE EGGPLANT (AUBERGINE) NUGGETS

Steps:

• Combine aromatics.
• Combine sauce ingredients.
• Heat large heavy skillet.
• Add 3 tbs.
• oil and swirl to glaze pan.
• Reduce heat to moderate.
• Add aromatics, stir gently 20-30 seconds- do not brown.
• Add eggplant, toss to combine.
• Adjust heat so eggplant cooks without scorching.
• Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil.
• Stir sauce and add to pan.
• Toss well to combine.
• Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes.
• Serve hot, tepid, or cold.
• Garnish with scallion rings.

SZECHUAN FRIED EGGPLANT

Steps:

• in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.
• in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,
• add the gingerroot, and garlic stir until fragrant.
• add the stock, sugar, and soy sauce.
• add the eggplant pieces and let simmer for 2 minutes.
• stir in the scallions and serve.