Crispy Fried Eggplant (Gaji Twigim): The Ultimate Homemade Recipe
Master the Art of Fried Eggplant at Home: A Delicious Seasonal Dish Packed with Flavor and Nutrition
Did you know that eggplant season typically runs from April to August? We’re celebrating the start of this wonderful season by making incredibly crispy fried eggplant! This recipe ensures a delightful crunch on the outside and a tender, flavorful filling inside.
For the Fried Eggplant
- 2 medium eggplants
- 230g ground pork
- 1 bunch chives (about 30g, finely chopped)
- A small amount of paprika (for color, finely chopped)
- 0.5 tsp salt
- 1 Tbsp oyster sauce
- A pinch of black pepper
- A little flour (for dusting)
- Vegetable oil for deep frying
For the Crispy Batter
- 3 Tbsp tempura flour
- 3 Tbsp potato starch (for extra crispiness!)
- 70ml cold water (adjust for desired consistency)
- 3 Tbsp tempura flour
- 3 Tbsp potato starch (for extra crispiness!)
- 70ml cold water (adjust for desired consistency)
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water. Place wooden chopsticks on either side of each eggplant and slice them at intervals of about 0.5cm. The chopsticks prevent you from cutting all the way through, making it easier to stuff the filling. Adjust the spacing based on the thickness of your chopsticks.
Step 2
In a bowl, combine the ground pork, finely chopped chives, and paprika. Season with salt, pepper, and oyster sauce. Mix well by hand until everything is evenly incorporated. This step infuses the filling with rich flavor.
Step 3
Carefully stuff the seasoned pork mixture between the eggplant slices, like making a sandwich. Press gently to ensure the filling is snug and won’t fall out during frying.
Step 4
Lightly coat the outside of the stuffed eggplants with flour. This helps the batter adhere better. Gently shake off any excess flour.
Step 5
In a separate bowl, whisk together the tempura flour, potato starch, and cold water until you have a smooth batter. Aim for a consistency that’s not too thin, but coats the eggplant well. Dip the floured eggplants into the batter, ensuring they are evenly coated all over.
Step 6
Heat a generous amount of vegetable oil in a deep pan or pot over medium-high heat (around 170-180°C or 340-355°F). You’ll know it’s ready when a wooden chopstick dropped in sizzles gently. Carefully place the battered eggplant pieces into the hot oil, making sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy fries. Fry for about 3-4 minutes per side, until golden brown and cooked through, which should take approximately 7-10 minutes in total.
Step 7
Once fried, remove the eggplant pieces from the oil and place them on a wire rack to drain. Letting them cool for about 10 minutes on the rack before the second fry is a key step for achieving maximum crispiness.
Step 8
For an extra crispy finish, re-heat the oil to a slightly higher temperature (180-190°C or 355-375°F). Briefly re-fry the eggplant pieces for about 1-2 minutes until they achieve a deeper golden-brown color. This double-frying technique guarantees an incredibly satisfying crunch!
Step 9
After the second fry, place the eggplant pieces back on the wire rack to drain any excess oil. Once ready, cut them into bite-sized pieces, arrange them on a serving plate, and enjoy! For an enhanced experience, serve with a side of soy-based dipping sauce or sweet chili sauce. Enjoy your delicious, homemade crispy fried eggplant!
