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Crunchy Eggplant with Spicy Sauce

What you need: 

oil, as needed
1 large eggplant, chopped
1/2 cup nondairy milk (I use soy)
1/2 cup flour
salt, to taste
1/4 cup water
1 tablespoon brown sugar
1 teaspoon red chili pepper
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon mustard
1/2 teaspoon cornstarch, as needed

What you do: 

1. Heat a deep frying pan, cover the bottom with oil. Dip the eggplant pieces in milk, then flour, then milk, then flour again. Sprinkle with some salt. Fry until golden and crispy.
2. Meanwhile put a small saucepan on stove with water, sugar and chili. Boil for good 3 minutes until the sugar dissolves. Add soy sauce, mustard and vinegar. Mix cornstarch with water and thicken the sauce.
3. The eggplant should be done by now. Remove it from pan and put on a paper towel to absorb any excess oil. Cover the eggplant with sauce and serve over rice or on its own.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

I wasnt a fan of this recipe. I thought it was too sweet and too salty.

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I luuurrrvv this recipe  ;)b

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We really liked this - I added chopped up broccoli and some sliced mushrooms.  ;)b

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The sauce was really good. I used teryaki instead of soy because i was out. It still turned out great. Next time Ill add some mushrooms maybe or perhaps a bean of some sort. It seemed too plain with only eggplant.  The eggplant turned out really well, super crispy and really good! I also made double amount of sauce because the other reviews seemed to like it soo much.  I'm thinking of doing a variation of this with strips of fried eggplant as a finger food dipped in the sauce. that way they stay crispy.  Over all DELICIOUS!

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My husband liked the sauce, but i thought it was too mustardly... ironic because my husband doesnt even like mustard. I used wholemeal flour and it worked really well. Ill probably tweak the sauce a bit but would make a good dipping sauce for appitisers and fried tofu.

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Wow, this was really good, and easy, too! I was impressed with how crispy and tasty the eggplant turned out. Next time I'm going to try it with mushrooms, just like in keda's photo.

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I agree with all the other comments--the sauce was very yummy!  I took the advice of others and doubled the amount, and I also added sauteed onions.  I tried baking the chopped and breaded eggplant instead of frying but never quite got that part right--next time I will probably just fry it like the recipe says.  Good stuff though, and a sauce that would work great with tofu!

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AC, what is that on top as garnish? Green chili peppers?

Yeah, sliced um...let me go see what Storm told me they are...

finger hots?

I wanted to eat them..but they are too hot when raw!

haha, they didn't help my crappy picture much!  ::)

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AC, what is that on top as garnish? Green chili peppers?

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I really love this! We ran out of soymilk, so I just dusted the eggplant cubes with flour before frying. This worked well. I doubled the sauce, and added more mustard. I cooked the sauce in the microwave, and everything came out perfectly. Oh, and I used sriracha instead of flakes. Mmmmm.

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