My family loves this eggplant dish. I was able to recreate this dish at home after having it at a local Malaysian Restaurant. It is a simple vegetarian dish with a few easy accessible ingredients. The eggplant pieces were simply fried and then flavored with garlic, oyster sauce and basil leaves. The eggplant pieces were fried skin side down first so as not to absorb too much oil and then the other side (without skin) were fried until browned. The basil leaves tied all the ingredients together, giving this dish a distinct aroma and flavor. Simply delicious!
Cooking Tips for Perfect Fried Eggplant
To achieve perfectly fried eggplant, start by choosing the right type of eggplant. Japanese or Chinese eggplants are great options as they tend to have fewer seeds and a sweeter flavor. Before frying, slice the eggplant into even pieces, about half an inch thick. This ensures that all pieces cook evenly. Another important step is to salt the eggplant slices and let them sit for about 20 minutes. This helps draw out excess moisture and bitterness. After rinsing and drying the slices, they will fry up crispier. When frying, make sure your oil is hot enough. A good test is to drop a small piece of eggplant into the oil; if it sizzles immediately, it’s ready. Fry in batches to avoid overcrowding the pan, which can lead to soggy eggplant. Lastly, don’t forget to drain the fried pieces on paper towels to remove excess oil for a lighter dish.
Serving Suggestions
Fried eggplant with basil can be enjoyed in various ways. For a simple meal, serve it over a bed of steamed jasmine rice. The rice absorbs the flavors of the dish, making every bite delightful. You can also throw in some stir-fried vegetables like bell peppers or snap peas for added color and nutrition. If you’re looking to impress, consider serving the fried eggplant as an appetizer. Pair it with a sweet chili dipping sauce for a delicious contrast. Another fun idea is to layer the fried eggplant in a sandwich with fresh tomatoes, mozzarella, and a drizzle of balsamic glaze. This gives you a fresh twist on a classic sandwich. Don’t forget a sprinkle of fresh basil on top for an extra pop of flavor. You can even add a side of salad for a complete meal that’s both satisfying and refreshing.
Storage Instructions and Variations
If you have leftovers, store the fried eggplant in an airtight container in the refrigerator. It should last for about three days. When reheating, use an oven or an air fryer to keep the eggplant crispy. Microwaving tends to make it soggy, which isn’t as pleasant. For variations, feel free to experiment with the seasonings. Try adding some chili flakes for heat or a splash of soy sauce for a deeper flavor. You can also switch up the herbs; cilantro or mint can offer a fresh twist. If you want a creamier version, consider making a sauce with coconut milk and curry paste to drizzle over the eggplant. This adds a rich taste that complements the dish beautifully. No matter how you choose to customize it, the fried eggplant remains a versatile and delicious meal option.
Frequently Asked Questions
What can I substitute for oyster sauce?
If you don’t have oyster sauce, a mix of soy sauce and a little sugar can work in a pinch. For a vegetarian option, try mushroom sauce which offers a similar umami flavor.
How do I store leftover fried eggplant?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, try using an oven or air fryer to keep them crispy instead of microwaving.
Can I make this dish ahead of time?
You can prep the eggplant and garlic ahead of time, but it’s best to fry it fresh for that crispy texture. If you need to make it in advance, fry it and store the pieces separately, then reheat just before serving.
What can I serve with fried eggplant?
This dish pairs nicely with steamed rice or noodles to soak up the flavors. You could also serve it as a side with grilled meats or tofu for a complete meal.
What are common mistakes when frying eggplant?
A common mistake is not salting the eggplant before frying, which can lead to sogginess. Also, frying too many pieces at once can lower the oil temperature, resulting in less crispy eggplant.
Fried Eggplant with Basil
Ingredients
- 2 lbs Chinese eggplants 4 large ones, ends trimmed
- ½ cup vegetable oil for frying
- 2 tsp olive oil
- 3 cloves garlic chopped
- 3 tbsp oyster sauce
- 8-10 fresh basil leaves
Instructions
- Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces.
- Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, a few pieces at a time, starting with the side with skin for 2 minutes. Then fry the other side for 2-3 minutes or until brown and soft (not too soft). Drain on paper towels. Set aside.
- Add 2 teaspoons olive oil in now empty pan. Add garlic and cook for 20 seconds. Add the fried eggplants, oyster sauce and basil leaves. Gently stir for few seconds until flavors combine. Transfer to a plate.
- Serve with steamed rice and enjoy!
Nutrition
Want to try this recipe tomorrow!
Looks divine!