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Destem, rinse and peel the eggplant. Cut into 4cm high chunks and cut the surface crosswise. Sprinkle the eggplants with a bit of salt. Thoroughly coat the eggplants with cornstarch, shaking to remove any excess starch.- Heat up a frying pan with enough oil until very hot. Low down the prepared eggplants fry until golden. Drain and plate.
Leave a bit of oil in the same pan and heat up. Add in ginger, garlic and chili sauce. Stir briefly and add in stock, salt, chicken bouillon. Bring to boil and thicken with starchy solution. Lightly pour over the fried eggplants and serve hot.
Posts
September 30, 2008 at 2:32 PM
Those kind of look like french fries. That means they look good. :)
September 30, 2008 at 9:28 PM
abadeeba,
Oh, let me take a look one more time, oh, my! They do!
:-))))
October 2, 2008 at 9:56 AM
Hi!!! Regards from Argentina!
How nice Blog!
I wait on my blog!!
October 2, 2008 at 11:26 AM
Hallo, Mariano
Thank you for stop by.
Went to your blog, but....I don't understand Spanish. :-\
October 3, 2008 at 10:48 AM
angie
what a lovely way to cook eggplant
October 3, 2008 at 11:31 AM
lily,
haha...it's for a change. But I still love to eat those spicy Szechuan eggplant dishes...
October 9, 2008 at 6:45 PM
I love fried eggplant and this is such a pretty presentation! I have to give it a try.
October 10, 2008 at 9:30 AM
Thank you, Maggie.
Yes, fried stuff are usually good, just wish they were not so fattening!
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