Eggplant Blossom with Sweet and Sour Sauce

Updated at: Sun, 18 Feb 2024 17:34:05 GMT

Step 1

Clean and peel Asian long eggplant, cut into 3-4-inch-long pieces.

Step 2

Place 2 chopsticks parallelly on a chopping board, put one eggplant piece between the 2 chopsticks. Slice eggplant gently with a knife from the top all the way down to the chopsticks in one direction, then turn the eggplant around by 90 degrees, slice the eggplant all the way down to the chopsticks again, then you should get an eggplant blossom like shape, repeat this with the other eggplant pieces ( if you are using aubergine, peel aubergine first , you may slice into small round slices or attached “snake” like skewers instead).

Step 3

Soak eggplant blossoms in salted water (add salt in the water for eggplant bath) for 20 minutes until eggplant get soft.

Step 4

In the meantime, crack one egg in a bowl, whisk well. Place cornstarch on a big wide plate for later.

Step 5

To make sweet and sour sauce, mix sugar, ketchup and rice vinegar in a big bowl.

Step 6

Once eggplant turns soft, transfer each piece to the egg batter bowl, dip around all the way around. Then transfer and dust in cornstarch, also make sure you dust cornstarch inside the blossom. Repeat this step with all other eggplant pieces.

Step 7

Once oil reaches around 370 degrees F( or simply drop a small piece of food in the oil, if it bubbles, you know it’s ready). Turn the heat to medium heat. Place each one of eggplant blossoms face down in hot oil (they should be roughly 1 inch apart), set and fry for about 5 minutes (no need to move them around just yet), then turn it upside down, continue to cook and fry the bottom part for another 3-5 minutes until the entire blossom gets golden brown. Remove to drain and place on a plate with a piece of lettuce around for presentation.

Step 8

Finally, add a small amount of cooking oil in a pan, carefully mix in sweet and sour sauce( watch out for oil splatter) to stir until sauce gets thick, remove from the heat and garnish on the deep fried eggplant blossom or serve it as a side dipping sauce.

Step 9

Enjoy! It’s crispy outside and soft inside with a nice touch of sweet and sour taste.

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