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Ingredients
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Crispy Eggplant Ingredients
Method
Crispy Eggplant Directions
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture.
Prepare the Coating
After 30 minutes, rinse the eggplant slices under cold water and pat them dry. Dredge each slice in cornstarch, ensuring an even coating.
Fry the Eggplant
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Make the Green Curry Sauce
In a saucepan, combine the green curry paste and coconut milk. Cook over medium heat until heated through and well combined. Adjust seasoning with salt, if necessary.
Prepare the Garnish
Thinly slice the radishes and chop the cilantro and mint. Squeeze lime juice over the herbs for added flavor.
Serve
Plate the crispy eggplant, drizzle with green curry sauce, and top with sliced radishes and herb mixture. Serve immediately.