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    You are in: Home / Recipes / Vietnamese Salt and Pepper Eggplant Recipe
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    Vietnamese Salt and Pepper Eggplant

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    1 Total Reviews

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    • on April 22, 2010

      Ricky A great dish, well. I used grape seed oil to deep fry it in my wok. In the interests of Kaizen I made three simple modifications: 1. I substituted 1tsp of szechaun pepper (flower pepper, buy from and Asian grocery, heat it before grinding to release the flavours)for a tsp of the black peppercorns. I then dry fried both to release the aroma. These were then ground and added to the salt. 2. I used finger eggplants cut into 1/8th inch slices 3. I made the batter a bit thinner (like crap supermarket cheap cream) by adding another 50ml of soda. The end result was absolutely fantastic.

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    Nutritional Facts for Vietnamese Salt and Pepper Eggplant

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1218.8
     
    Calories from Fat 992
    81%
    Total Fat 110.2 g
    169%
    Saturated Fat 14.3 g
    71%
    Cholesterol 0.0 mg
    0%
    Sodium 5434.1 mg
    226%
    Total Carbohydrate 58.1 g
    19%
    Dietary Fiber 11.2 g
    44%
    Sugars 6.0 g
    24%
    Protein 6.9 g
    13%

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