Vietnamese Salt and Pepper Eggplant

"We had this dish in a vietnamese restaurant recently its crunchy on the outside and the eggplant is soft like butter on the inside! Great for dinner parties or a great snack with cold beers.Sensational!"
 
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Ready In:
30mins
Ingredients:
9
Yields:
2 12
Serves:
4-6
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ingredients

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directions

  • mix freshly ground pepper and salt together set aside.
  • peel eggplant and slice into finger sized pieces - not too thick.
  • sift and mix flours with baking soda.
  • add iced soda water slowly till consistency of pouring cream.
  • heat oil in wok or deep fryer.
  • dust eggplant with flour dip in batter thin coating
  • fry in batches till golden.
  • sprinkle with salt n pepper mixture.
  • serve with wedges of limes
  • optional add egg to flour for softer batter.
  • add chili to batter for extra zing.

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Reviews

  1. 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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RECIPE SUBMITTED BY

I have travelled extensively throughout the world with a love for India visiting 5 times. I have collected a wealth of fantastic recipes, from small food stalls, dusty kitchens, beach stalls to regal restaurants! I've trained at the corden vert school vegetarian headquarters in Manchester UK. Am interested in foods for health/healing superfoods. You will often find me hosting dinner parties at my home, friends or catering in my spare time... phew!!
 
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