Crispy fried eggplant is a delicious and flavorful dish, often enjoyed as a snack, appetizer, or side. It’s a perfect combination of crispy and savory, with a hint of spice from the tomato garlic sauce that complements the fried eggplant beautifully. This recipe brings out the natural sweetness of the eggplant while adding a satisfying crunch. The tomato garlic sauce is seasoned with fragrant spices like thyme and chili powder, making this dish not only tasty but also customizable to your own spice preferences.

Whether you’re a fan of eggplants or just looking to try something new, this dish is sure to become a favorite in your kitchen. Plus, it’s easy to prepare and can be served as part of a larger meal or enjoyed on its own.

Full Recipe:

Ingredients:

For the Eggplant:

• 2 eggplants – Choose medium-sized eggplants for the best texture.
• 2 liters of water – For soaking the eggplants.
• 1 tablespoon of salt – To season the eggplants.
• 2 tablespoons of flour – Adds a light coating for extra crispiness.
• 2 tablespoons of cornstarch – Helps create a crunchy texture.

For the Sauce:

• 2 tablespoons of oil – Any neutral oil will work for sautéing.
• 3 cloves of garlic – Finely chopped for the sauce.
• 2 tomatoes – Grated or finely chopped for a smooth sauce.
• 1 pinch of parsley – Chopped fresh parsley for garnish.
• 1 teaspoon of salt – For seasoning the sauce.
• Spices: Red powder, chili pepper, thyme – Adjust according to taste.

For Frying:

• Oil for frying – Use enough oil to deep-fry the eggplant slices.

Step-by-Step Instructions:

1. Prepare the Eggplants

• Start by washing and peeling 2 eggplants. Cut them into even-sized rounds or strips, depending on your preference.
• Fill a large bowl with 2 liters of water and dissolve 1 tablespoon of salt in it. Soak the eggplant slices in the salty water for about 15-20 minutes. This helps to remove any bitterness from the eggplant and also reduces the absorption of oil during frying.

2. Prepare the Coating

• In a separate bowl, mix 2 tablespoons of flour and 2 tablespoons of cornstarch. This mixture will give the eggplant a crispy texture when fried.
• Once the eggplant slices have soaked, drain them and pat them dry with a paper towel.
• Dredge each slice of eggplant in the flour-cornstarch mixture, making sure to coat both sides evenly.

3. Fry the Eggplant

• Heat a generous amount of oil in a deep frying pan over medium heat. The oil should be hot but not smoking, around 350°F (175°C).
• Carefully drop the coated eggplant slices into the hot oil, ensuring they are not overcrowded in the pan. Fry the eggplant until golden brown and crispy, about 3-5 minutes on each side.
• Once fried, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil.

4. Prepare the Tomato Garlic Sauce

• In a separate pan, heat 2 tablespoons of oil over medium heat.
• Add 3 cloves of finely chopped garlic and sauté until fragrant, being careful not to burn the garlic.
• Add 2 grated or finely chopped tomatoes to the pan and stir well. Cook for 5-7 minutes until the tomatoes break down and form a sauce.
• Season the sauce with 1 teaspoon of salt, red powder, chili pepper, and thyme. You can adjust the spices according to your taste preference. Simmer the sauce for an additional 5 minutes until it thickens slightly.
• Once done, stir in a pinch of freshly chopped parsley for extra flavor and color.

5. Serve

• Arrange the crispy fried eggplant slices on a serving plate and spoon the warm tomato garlic sauce over them. Garnish with more parsley if desired.
• Serve hot and enjoy your Crispy Fried Eggplant with Tomato Garlic Sauce either as a snack, appetizer, or side dish.

Cooking Tips:

• Soaking the Eggplant: Soaking the eggplant in salted water not only removes bitterness but also reduces oil absorption during frying, making the eggplant lighter and less greasy.
• Crispy Coating: The combination of flour and cornstarch in the coating ensures that the eggplants become crispy when fried. For extra crunch, you can add a little baking powder to the flour mixture.
• Even Frying: Be sure to fry the eggplants in batches to avoid overcrowding the pan. Overcrowding can cause the temperature of the oil to drop, leading to soggy, greasy eggplants instead of crispy ones.
• Healthier Version: If you prefer a healthier version, you can bake the coated eggplant slices at 200°C (400°F) for about 25-30 minutes, flipping halfway through.

Storage Tips:

• Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the sauce and fried eggplant separate to prevent the eggplant from becoming soggy.
• Reheating: To reheat the fried eggplants and retain their crispiness, it’s best to reheat them in an oven or air fryer rather than a microwave. Heat them at 180°C (350°F) for about 10 minutes.
• Freezing: It’s not recommended to freeze the fried eggplants as they may lose their texture and become soggy upon thawing.

Nutritional Facts (per serving, approximate):

• Calories: 180 kcal
• Carbohydrates: 16 g
• Protein: 4 g
• Fat: 12 g
• Fiber: 4 g
• Sodium: 450 mg

FAQs:

1. Can I make this recipe gluten-free?
   • Yes, you can substitute the regular flour with gluten-free flour or rice flour. Cornstarch is already gluten-free, so you can use that as is.
2. Can I make this dish less oily?
   • You can opt to bake the eggplant instead of frying it. Coat the eggplant as directed and bake at 200°C (400°F) until crispy. This method will result in less oil absorption.
3. What can I substitute for eggplant?
   • If you’re not a fan of eggplant, you can use zucchini or even firm tofu as an alternative for this recipe.
4. Can I make the sauce spicier?
   • Absolutely! Feel free to add more chili powder or even fresh chopped chilies to the sauce for an extra kick.