Fried Eggplant Recipe

Slice and salt

Trim ends and cut eggplant into 1/2-inch thick rounds or 3/4-inch batons (about 2 cups). Sprinkle with 1/2 tsp fine salt and set in a colander for 15 minutes to draw out bitterness. Pat dry with paper towels.

Make batter

Whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, remaining 1/2 tsp salt and 1/2 tsp black pepper. Gradually whisk in 3/4 cup water until a smooth, slightly thick batter forms (should coat back of a spoon). If batter is too thick, add up to 2 tbsp more water.

Heat a wide skillet over medium heat and add 3/4 cup vegetable oil. When oil shimmers (about 350°F / medium), dredge eggplant pieces lightly in remaining 1/2 cup flour mixed with 1/4 cup cornstarch (this dry dredge helps crispiness), shake off excess, then dip into the batter to coat evenly.

Place battered eggplant in the hot oil in a single layer, frying in batches so pieces aren’t crowded. Fry 2–3 minutes per side until golden brown and tender. Adjust heat to keep oil between medium and medium-high to avoid burning. Transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with a pinch of salt while warm.

While eggplant drains, combine 1 cup finely chopped ripe tomato, 1.5 tbs gochujang, 1 tbs rice vinegar, 1 tbs soy sauce, 1 tsp honey (or sugar), 1/2 tsp sesame oil, 2 tsp minced garlic and 1 tsp lemon juice in a bowl. Stir vigorously to form a smooth, slightly saucy marinade. Taste and adjust: more gochujang for heat, more honey for sweetness, or a pinch of salt if desired.

If the tomato pieces are chunky and you prefer a smooth sauce, briefly pulse mixture in a mini food processor or blender (1–2 quick pulses).

Thinly slice 1/2 cup red onion and 3/4 cup mixed bell peppers. If you prefer mellower onion, soak the slices in cold water for 5 minutes then drain and pat dry.

Toast 1/2 cup walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until fragrant and lightly browned. Let cool, then roughly chop.

Arrange fried eggplant on a serving platter. Spoon the tomato-gochujang marinade over the warm eggplant in an even layer (about 3–4 tbs per serving), allowing some to pool under the pieces.

Scatter the sliced red onion and bell peppers over the sauced eggplant so they lightly wilt from the residual heat. Sprinkle toasted walnuts, chopped cilantro or green onion, and 1 tsp toasted sesame seeds on top for crunch and color.

Serve immediately while eggplant is still warm and crisp. Provide extra marinade on the side if desired.