CRISPY EGGPLANT
WITH THAI CURRY SAUCE
The eggplant is roasted before frying for giving it a little smokiness and an ultra tender texture. Served with a bright and punchy cucumber-cilantro salad!
Serves 2-4
Total Time : 1 hour 30 min.
Crispy Eggplant Eggplants with Thai Curry Sauce
Yield: 2-4
Prep time: 20 MinCook time: 30 MinInactive time: 40 MinTotal time: 1 H & 30 M
Ingredients
Eggplant
- 1 large eggplant
- 1 tbsp oil (plus more for frying)
- 1 egg
- ½ tbsp curry paste
- ¼ cup all-purpose flour
- Salt
- 2 cups breadcrumbs
Thai Curry Sauce:
- 5 garlic cloves, roughly chopped
- 1-inch piece fresh ginger, peeled and chopped
- 1 tbsp oil
- 2 1/2 tbsp curry paste (My favorite brand is Maesri)
- ½ can (about 7 oz) coconut milk
- 3 kaffir lime leaves
- ¼ cup water
Cilantro-Cucumber Salad
- ¾ cup cilantro leaves
- 1 small cucumber, diced
- 2 tsp soy sauce
- 1 tsp fish sauce
- Juice of ½ lime
Instructions
Eggplant
- Preheat your oven to 400F. Cut the eggplant lengthwise into 4 wedges, keeping the stem acttached.
- Drizzle 1 tbsp oil onto a large sheet tray and spread it evenly. Place the eggplant wedges skin-side down on the tray. Roast for 30–40 minutes, flipping after 20 minutes, until the flesh is soft and fork-tender.
- Let cool slightly. Return them to skin-side down and flatten gently with a fork to about ½ inch thick. It’s okay if some liquid squeezes out, that’s normal!
- In a shallow bowl, whisk together 1 egg and ½ tbsp curry paste. On a plate, combine ¼ flour with a pinch of salt. On a second plate, combine 1 cup bread crumbs with a pinch of salt (you’ll need to add another cup later on, but it’s less messy to add in stages).
- Dredge each piece of eggplant in flour, shaking to remove any excess. Then dip in egg, letting the excess drip off. Finally, dredge it in the breadcrumbs, pressing firmly with your palm. They’re fairly delicate, so handle them gently. You can hold onto the stem while dredging.
- Transfer the coated eggplant to a baking sheet or wire rack.
- Once the oil is hot (you can test it by dropping in a small piece of bread; if it sizzles, it’s ready), fry the eggplant for about 2-3 minutes per side, or until golden and crispy.
- Place the eggplant on a paper towel lined plate to drain any excess oil.
Thai Curry Sauce
- Add 1 tbsp oil to a pan and heat over a medium flame. Add the garlic cloves and ginger and fry for 2-3 minutes until softened. Reduce the heat if they are beginning to brown too quickly.
- Mix in 2 tbsp curry paste and cook for 2 minutes.
- Mix in ½ a can of coconut milk and ¼ cup water. Once well combined, add in 3 kaffir lime leaves. Let it simmer over medium low heat for 3 minutes, stirring often.
- Cut the heat. Once fully cooled, add it to a blender and blend until completely smooth. Add water if needed to reach your desired consistency.
Cilantro-Cucumber Salad
- Add 3/4 cup cilantro leaves and diced cucumber to a bowl. Mix in 2 tsp soy sauce, 1 tsp fish sauce and the juice of ½ lime. Taste and adjust to your liking.