Fried Asian Eggplant

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  • Servings: 4

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  • Three 6-ounce Asian eggplants, peeled and sliced crosswise 1/2 inch thick
  • Salt
  • Wondra flour, for dusting
  • Vegetable oil, for frying

How to make this recipe

  1. Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt. Let the eggplant stand for 30 minutes, then pat dry with paper towels.

  2. Preheat the oven to 350°. In a large saucepan, heat 1 inch of oil to 350°. Set a rack on a rimmed baking sheet near the stove. Dust the eggplant slices with Wondra. Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side. Using a slotted spoon, transfer the fried eggplant to the rack and let drain. Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350°. Reheat the eggplant in the oven for about 3 minutes, then serve.

Make Ahead

The fried eggplant can stand at room temperature for up to 1 hour. Reheat in the oven before serving.

Contributed By Photo © Evi Abeler Published January 2010

457861 recipes/fried-asian-eggplant 2013-12-06T23:26:56+00:00 Eric Ripert summer|frying|asian|side-dishes|4|make-ahead|vegetarian|web-exclusive january-2010 recipes,fried-asian-eggplant 457861

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