Pan-Fried Eggplant Patties with Garlic Dipping Sauce Recipe (香煎茄饼)

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  COOK TIME

  Prep 15m • Cook 15m

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  435

1. Long Asian eggplant (or substitute with 1 small globe eggplant)

   1 (≈300 g / 10.5 oz)

2. 1 Large egg

3. Cornstarch or potato starch

   2 tbsp (16 g)

4. Water (for batter and dipping sauce)

   1 tbsp (15 ml) for batter, 2 tbsp (30 ml) for dipping sauce

5. Salt (for batter)

   ¼ tsp

6. Neutral oil (e.g., canola or vegetable)

   3 tbsp (45 ml)

7. Garlic

   6 cloves (about 1 small head), minced or crushed to a paste

8. Light soy sauce

   2 tbsp (30 ml)

   Can’t find it? Try this one.

9. Rice vinegar (unseasoned)

   2 tbsp (30 ml)

   Can’t find it? Try this one.

10. Toasted sesame oil

    4 drops (≈⅛ tsp / 0.5 ml)

1. Step 1: Soak Eggplant to Reduce Bitterness

   Peel the eggplant and slice crosswise into rounds about 3 mm (⅛ inch) thick. Place slices in a bowl of cold water and soak for 5 minutes to prevent browning and remove slight bitterness. Drain and pat completely dry with paper towels.

   

2. Step 2: Whisk a Thin, Clingy Batter

   In a shallow bowl, whisk together 1 egg, 2 tbsp cornstarch, 1 tbsp water, and ¼ tsp salt until smooth and slightly thick—like heavy cream.

   

3. Step 3: Coat Evenly, Let Excess Drip Off

   Dip each dried eggplant slice into the batter, letting excess drip off. Place on a plate or tray.

   

4. Step 4: Fry Gently Until Golden and Tender

   Heat 3 tbsp oil in a large nonstick or cast-iron skillet over medium-low heat. When the oil shimmers, add eggplant slices in a single layer (work in batches if needed). Fry for 3–4 minutes per side, adjusting heat as needed, until deep golden brown and crisp at the edges. Transfer to a wire rack or paper towel-lined plate.

   

5. Step 5: Let Garlic Sauce Mellow Before Serving

   In a small bowl, combine 6 cloves minced garlic, 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp water, and 4 drops sesame oil. Stir well. Let sit 2–3 minutes to mellow slightly before serving.
   Arrange warm eggplant patties on a plate with the garlic dipping sauce on the side. Serve immediately.

   

1. Dry eggplant is key: Wet slices cause splattering and prevent crispness. Pat them thoroughly!

2. Medium-low heat, not high: Eggplant burns easily. Gentle heat ensures the inside softens while the outside browns evenly.

3. Starch choice: Cornstarch gives the crispiest result; all-purpose flour works but yields a softer crust.

4. Garlic note: Raw garlic is sharp—letting the sauce sit briefly softens its bite. For milder flavor, use roasted garlic or reduce to 4 cloves.

5. Oil reuse: Strain and cool the frying oil—it can be reused for stir-fries (store up to 1 week).

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