Crunchy Eggplant with Spicy Sauce
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
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.