Crispy garlic aubergine
Crispy garlic aubergine

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, crispy garlic aubergine. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate. Arrange the aubergine slices, overlapping, on a platter.

Crispy garlic aubergine is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Crispy garlic aubergine is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have crispy garlic aubergine using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Crispy garlic aubergine:
  1. Make ready 1 large aubergine cubed
  2. Get 1/4 tsp salt
  3. Prepare 1 tbsp dark soy
  4. Make ready 1 sliced spring onion
  5. Take Small bunch of corriander
  6. Prepare 1 sliced spring onion

A proper Chinese meal is made up of lots of different dishes - some rich, others light, some stir-fried, another steamed. Cut aubergine into very thin rounds—on a mandoline, if possible. Lay slices of aubergine on paper towels in an even layer. Bring to a simmer, stirring every so often, then add the ginger, garlic, chilli bean sauce, soy sauce and black vinegar and stir to combine.

Steps to make Crispy garlic aubergine:
  1. Add the chopped aubergine to a large bowl cover with water and sprinkle with salt. The aubergine will float place a plate ontop and weigh it down
  2. After 15 mins drain pat dry and sprinkle with corn flour
  3. Add to a large frying pan or wok with a little ground nut oil. When it starts to colour add the garlic and finish cooking
  4. When its start to crisp add the soy sauce
  5. When cooked and sauce slightly thickened serve in a large bowl and sprinkle with thinly sliced spring onion and corriander

Lay slices of aubergine on paper towels in an even layer. Bring to a simmer, stirring every so often, then add the ginger, garlic, chilli bean sauce, soy sauce and black vinegar and stir to combine. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. The eggplant should be golden brown and the breading crispy.

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