Crisp Eggplant Recipe

Prepare eggplant

Wash and dry the eggplants. Trim the stems and cut into 1/2-inch thick rounds or 1/2-inch thick lengthwise planks (about 12–16 pieces total depending on size). Sprinkle both sides lightly with 1 tsp salt and place in a colander for 15 minutes to draw out moisture.

Pat dry

After 15 minutes, rinse the eggplant quickly to remove excess salt and pat each piece thoroughly dry with paper towels. Removing surface moisture helps achieve a crisper crust.

Make batter

In a medium bowl whisk together 1 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp black pepper and remaining 1 tsp salt. Gradually whisk in 1 cup cold water until smooth; batter should be thick enough to coat but still pourable. If too thick, add a splash more water (tsp by tsp).

Heat oil

Pour about 3–4 cups neutral oil into a large heavy skillet or wok to a depth of about 1 inch. Heat over medium-high until oil registers 350°F (175°C) or a small drop of batter sizzles and rises steadily.

Coat and fry

Working in batches so the pan isn't crowded, dip each eggplant piece into the batter, allowing excess to drip back into the bowl, then gently place into hot oil. Fry 2–3 minutes per side, or until the batter is puffed and golden brown and the eggplant is tender when pierced with a fork. Adjust heat as needed to prevent burning.

Drain

Remove fried eggplant to a paper towel-lined tray or wire rack set over a sheet pan. If making multiple batches, keep cooked pieces warm in a 200°F (95°C) oven for up to 15 minutes to preserve crispness.

Finish

If desired, after draining, lightly sprinkle a pinch of fine salt over the hot eggplant pieces. Arrange on a platter for serving.

In a small bowl combine 3 tbs fish sauce, 3 tbs fresh lime juice, 4 tbs warm water and 2 tbs granulated sugar. Whisk until the sugar dissolves completely.

Stir in the 2 cloves minced garlic, thinly sliced bird's eye chili, and the shredded carrot. Taste and adjust: if too salty, add a bit more water or lime; if too sour, add a pinch more sugar. Set aside at room temperature for flavors to meld (5–10 minutes).

Combine the chopped Thai basil, mint, cilantro and sliced green onion in a small bowl. Toss gently to mix.

To serve: arrange the crisp eggplant on a platter, sprinkle the mixed herbs over the top, scatter toasted sesame seeds, and place lime wedges and the bowl of nuoc cham alongside for dipping.