Crispy Blooming Eggplant Recipe

Have you tried this Crispy Blooming Eggplant recipe? It’s a new and fun way to make eggplants. On top of that, it is over-the-top delicious and super addictive! If you haven’t tried, you are definitely missing out. Let’s get started!

Crispy Blooming Eggplant Recipe

Serving: 2 to 4
Prep time: 40 minutes
Cook time: 10 minutes

For the eggplant:
2 large Chinese eggplants
6 cups water
1/2 tablespoon salt
1/2 tablespoon rice vinegar
1 cup cornstarch
½ cup rice flour, or replace with all-purpose flour
Pinch of white pepper
4 cups avocado oil, or replace with other high-smoking-point oil

For the sweet and sour sauce:
1 cup orange juice
3 tablespoons ketchup
1 tablespoon sugar
Pinch of salt
1 tablespoon cornstarch
3 tablespoons water

Crispy Blooming Eggplant Instructions

1. Prepare the eggplants:

• In a large mixing bowl, add the water, salt, and vinegar. Whisk.
• Cut the eggplants crosswise into 2-inch pieces. Place a piece of eggplant between a pair of chopsticks. Cut it lengthwise into a crisscross pattern. Do the same with the rest.
• Transfer the eggplants to the water mixture, and soak for 10 minutes.
• Discard the water, and squeeze out the additional moisture from the eggplants.

2. Fry the eggplants:

• In a large bowl, add the cornstarch, rice flour, and white pepper. Mix well. Dip the eggplants into the mixture. Set aside.
• In a pot over high heat, pour in the avocado oil, or replace it with other high-smoking point oil. Heat it up to 350 degrees F (177 degrees C). Carefully place in the pot and fry until crispy, about 5 minutes. Remove and drain on a paper towel-lined plate.

3. Make the sweet and sour sauce:

• In a pot over medium heat, pour in the orange juice, ketchup, sugar, and salt. Whisk and bring it to a simmer. Pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it’s thickened. Drizzle it over the eggplants or serve it on the side. Enjoy!

Tips & notes

• Why soak the eggplant? Soaking in salt and vinegar water draws out moisture, keeps the eggplant flexible for better blooming, and helps it stay crispy. Vinegar also preserves the eggplant’s purple color.
• Less oil absorption: Pre-soaking and squeezing out excess moisture reduces how much oil the eggplants absorb, making them less greasy.
• Flour alternatives: You can use all-purpose flour instead of rice flour if needed—rice flour just adds a lighter crunch.
• Don’t skip the crisscross cuts: These help the eggplant “bloom” and create more surface area for extra crispiness.