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Delicious fried eggplant seasoned with red chili sauce, chopper herbs and served with bell peppers, sweet chili peppers and cherry tomatoes.

Fried Eggplant (Served with Fresh Peppers & Cherry Tomatoes)

Course: Appetizer, Dinner, lunch, Main Course
Cuisine: American
Keyword: fried eggplant
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 270kcal
Author: Victor
Print Recipe

Ingredients

  • 4 Asian eggplant you may use one large regular eggplant instead
  • 2 sweet chili peppers sliced into 3/8" thick pieces
  • 1 small red onion diced
  • 1 green bell pepper cut into 1"-1.5" sticks
  • 12 firm cherry tomatoes cut in halves
  • 4 Tbsp sweet chili sauce plus more to taste
  • 1 clove garlic pressed
  • 1 Tbsp chopped fresh green onion
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh cilantro
  • Salt and Pepper to taste
  • Juice from 1 lime
  • 2 tsp olive oil
  • Vegetable or peanut oil for frying

For dredging

  • 1 cup cornstarch
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Rinse the eggplant and cut into 3/4" pieces. Let them soak in a bowl of salted water at room temperature for about 15 minutes.
  • Meanwhile, combine cornstarch with salt and pepper in a large bowl and set aside.
  • Next, remove the eggplant from the water, pat dry with paper towels, and toss in cornstarch.
  • Pour about 3" of oil into a wok or a large wide pot. Bring the oil to 365-375F and maintain it at that temperature.
  • Remove half of the dredged eggplant from the bowl, shaking off excess cornstarch, and carefully lower it into the preheated oil.
  • Cook for 4 minutes, flipping halfway. Transfer to a platter lined with paper towels to soak in excess oil. Repeat with the second batch.
  • Next, place the eggplant into a bowl, add the sliced red chili peppers, pressed garlic, diced red onion, and chopped herbs, and toss them together.
  • Transfer the eggplant to serving plates. Drizzle evenly with sweet chili sauce. Arrange tomatoes and peppers around the eggplant. Sprinkle salt and pepper to taste over tomatoes and peppers, then drizzle olive oil over them. Squeeze lime juice over the entire plate.
  • Serve immediately.

Notes

Note: Calorie calculation does not account for any remaining frying oil on the eggplant.

Nutrition

Calories: 270kcal | Carbohydrates: 60g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 479mg | Potassium: 818mg | Fiber: 9g | Sugar: 21g | Vitamin A: 734IU | Vitamin C: 77mg | Calcium: 45mg | Iron: 2mg