Crispy Eggplant with Garlic Sauce


I found this recipe online and decided to fry my first beer batter… link to recipe.  Super easy and delicious.  Here is the recipe with my modifications.

  • 1 C spelt flour
  • 1 C beer
  • pepper
  • garlic powder
  • 1 large eggplant
  • oil for frying
  • 2 T sesame oil
  • large onion, sliced/chopped
  • 6 cloves garlic, chopped
  • 1 T fresh ginger, grated
  • 3-4 T hoisin sauce
  • water
  • 2 T soy sauce

1) Peel and chop eggplant into large squares.  Salt in a colander for 30 minutes.

2) Make batter: combine beer, flour, pepper, and garlic powder.  Whisk together with a fork, but not too much to prevent the beer from going flat.

3) Rinse eggplant and dry with a towel.

salted and rinsed eggplant

4) Heat oil for frying in a skillet.  Dredge each piece of eggplant in the batter and fry.  Do not overload the pan.  Once golden brown on each side place on a cooling rack until serving.  (They stay crispy on a cooling rack rather than getting soggy sitting on a plate or paper towel.)

frying eggplant

5) Make sauce while eggplant is frying…  Sauté the onion in sesame oil until soft.  Add the garlic, ginger, and more sesame oil; cook a bit more.  Add the rest of the sauce ingredients.  Simmer for 5-10 minutes (adding more water if necessary).  The sauce will thicken.

sauce simmering/thickening

6) Serve the fried eggplant wit the sauce on the top.

* We enjoyed this with avocado, patacones (smooshed plantain), and slaw (veganaise, bread & butter pickle juice, salt).

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