Crispy Spiral Eggplants

Crispy Spiral Eggplants are not only fun to make but absolutely irresistible to eat! These eggplants are sliced into spiral shapes and fried until ultra crispy, then paired with a glossy, tangy sweet and sour sauce. Perfect as an appetizer or a stunning side dish, this recipe is a must-try if you love bold flavors and unique textures.

Recipe

Serving: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

For the eggplants:
2 large Chinese eggplants
1/10 teaspoon salt
1/2 cup cornstarch
3 cups oil, for frying

For the sweet and sour sauce:
1 cup water
3 tablespoons ketchup
1 tablespoon rice vinegar
3 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons water

Instructions

1. Prepare the eggplants:

• Peel the eggplants, slice off the ends, and cut them in half crosswise.
• Place each piece between two chopsticks. Thinly slice across from one end to the other. Flip, and slice again at an angle to create a spiral pattern.
• Season with salt and let sit for 5 minutes to release excess moisture.
• Pat dry with paper towels.
• Skewer each eggplant piece lengthwise to hold its spiral shape.

2. Fry the eggplants:

• Dredge the skewered eggplants in cornstarch, shaking off the excess.
• In a pot over high heat, heat oil to 325°F (163°C). Fry eggplants for about 3 minutes until golden and crispy.
• Remove and drain on a paper towel-lined plate.

3. Make the sweet and sour sauce:

• In a pot over medium heat, add water, ketchup, rice vinegar, and sugar. Whisk and bring to a simmer.
• Mix cornstarch and water to make a slurry, then pour it in. Stir until the sauce thickens.
• Drizzle over the eggplants or serve on the side for dipping.

Tips & notes

• Spiral slicing technique: Using chopsticks as a guide prevents cutting through, allowing for the beautiful spiral shape to hold.
• Moisture control: Salting and drying the eggplants ensures they fry up crispy instead of soggy.
• Serve immediately: These are best enjoyed hot for maximum crispiness!