Easy Fried Eggplants


  • Cooking oil
  • Eggplants

Dipping sauce:


  • Light soy sauce

Cooking directions:

  1. Wash eggplants and cut the stems off.
  2. Slice eggplants however you want (eg. rounds, sticks). Our eggplants are of the purple chinese variety, so we slice them crosswise into 3-inch pieces then further cut them into four batons.
  3. Heat frying pan over medium-high heat and add oil. I find that a wok (or anything with a metal surface) works better than nonstick pans.
  4. Once oil is hot, fry eggplants in batches for 2-3 minutes until skin is slightly crisp. You can also tell that they’re done or close to done by the distinct earthy smell fried eggplants have.
  5. Serve with rice and dipping sauce.

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