🍆 Lantern eggplant

4 servings · prep 25 min · cook 10 min

Ingredients

• 2 long eggplants
• 3 tbsp cornstarch
• 3 garlic cloves, minced
• 2 spring onions
• 2 tbsp soy sauce, 1 tbsp rice vinegar
• 1 tbsp sugar, 1 tsp tomato paste
• Frying oil, salt

Method

1. Cut the eggplants into 6 cm logs, then score them in a criss-cross without cutting all the way through: they open like a lantern as they fry.
2. Salt them, rest 10 min, pat dry and roll in cornstarch, spreading the cuts open.
3. Deep-fry at 170 °C until golden and fanned out; drain.
4. Mix soy sauce, vinegar, sugar and tomato paste with a splash of water.
5. Fry the garlic, pour in the sauce and let it thicken.
6. Coat the eggplants and scatter spring onion on top.

Adapted from Taste Show (YouTube)

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