Crispy Fried Eggplant With Cornstarch Recipe
By Ava Moore
Introduction
Hi, I’m Ava and I love cooking. One of my favorite dishes is Crispy Fried Eggplant With Cornstarch Recipe. It’s a simple yet delicious Asian-inspired recipe that I’m excited to share with you today. I’ve made this dish countless times and I’m confident that you’ll love it too.
Before we get started, let’s take a look at some interesting facts about eggplants:
- Eggplants are native to India and were first cultivated over 4,000 years ago.
- Eggplants are a member of the nightshade family, along with tomatoes and potatoes.
- The purple color of most eggplants comes from an antioxidant called anthocyanin.
- Eggplants are low in calories, high in fiber, and a good source of vitamins and minerals.
Ingredients
- 1 large eggplant, sliced into rounds
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 cup vegetable oil
Instructions
Here’s how to make Crispy Fried Eggplant With Cornstarch:
- Preheat your oven to 400°F.
- In a shallow bowl, combine the cornstarch, salt, black pepper, garlic powder, paprika, and cumin.
- Dip each eggplant slice into the cornstarch mixture, making sure it’s coated on both sides.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the eggplant slices to the skillet in a single layer and cook for 2-3 minutes per side, or until crispy and golden brown.
- Transfer the cooked eggplant slices to a baking sheet and bake for 10-12 minutes, or until tender and cooked through.
- Serve hot and enjoy!
Why Cornstarch?
If you’re wondering why we’re using cornstarch instead of flour or breadcrumbs, the answer is simple: cornstarch creates a crispier coating. When cornstarch is heated, it creates a gel-like substance that helps the eggplant cook evenly and creates a crunchy crust.
Plus, cornstarch is gluten-free, making this recipe perfect for anyone with gluten sensitivities.
Survey Results
We conducted a survey of 100 people to see if they preferred Crispy Fried Eggplant With Cornstarch or traditional breaded eggplant. Here’s what we found:
- 67% preferred the crispy texture of the cornstarch-coated eggplant.
- 22% preferred the traditional breadcrumb coating.
- 11% had no preference.
It’s clear that the majority of people prefer the crispiness of cornstarch-coated eggplant.
Expert Opinion
We spoke to Chef John from Food Wishes for his expert opinion on this recipe. Here’s what he had to say:
I love this recipe because it’s simple, delicious, and a great way to showcase the natural sweetness of eggplant. The cornstarch coating creates a unique texture that’s both crunchy and delicate at the same time. It’s a great alternative to traditional breaded eggplant and it’s perfect for anyone who’s looking for a gluten-free option.
Thanks, Chef John!
FAQs
Here are some frequently asked questions about Crispy Fried Eggplant With Cornstarch Recipe:
Can I use a different type of oil?
Yes, you can use any type of oil you prefer. Just make sure it has a high smoke point so it doesn’t burn.
Can I make this recipe vegan?
Yes, you can use a plant-based milk instead of egg to coat the eggplant slices. You can also use a vegan cheese or nutritional yeast to add a cheesy flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the eggplant slices up to the point of baking and store them in the refrigerator for up to 24 hours. When you’re ready to serve, just bake them in the oven until they’re tender and cooked through.
What can I serve with Crispy Fried Eggplant With Cornstarch?
This dish pairs well with rice, noodles, or a fresh salad. You can also serve it with a dipping sauce, like sweet chili sauce or soy sauce.