Vietnamese Salt and Pepper Eggplant
Crispy, fragrant, and irresistibly bold, Vietnamese Salt and Pepper Eggplant takes your taste buds on an unforgettable journey to Southeast Asia. This dish combines tender, golden-fried eggplant batons with a savory blend of salt, black pepper, and white pepper, infused with the aromatic heat of garlic, shallots, and fresh red chili. Each bite is packed with layers of flavor, from the crunchy coating to the spicy-salty seasoning. Perfect as an appetizer, side dish, or vegan delight, this recipe highlights simple ingredients elevated by deep frying and expert spice blending—ensuring a restaurant-quality result at home. Serve with steamed rice or alongside your favorite Vietnamese dishes for an authentic, crowd-pleasing experience!
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Recipe Information
Ingredients
- 2 eggplant
- 100 grams cornstarch
- 50 grams all-purpose flour
- 120 milliliters water
- 2 teaspoons salt
- 1.5 teaspoons ground black pepper
- 1 teaspoons white pepper
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 1 red chili, finely sliced
- 2 scallions, finely chopped
- 500 milliliters vegetable oil (for frying)
Instructions
Wash and pat dry the eggplants. Slice them into thick batons or wedges, approximately 2-3 inches long and 1 inch thick.
In a medium bowl, combine the cornstarch, all-purpose flour, and water to create a smooth batter. The batter should be thick enough to coat the eggplant pieces evenly but not too runny.
Heat the vegetable oil in a deep frying pan or wok over medium heat until it reaches 180°C (350°F). To test, drop a small amount of batter into the oil. It should sizzle and float to the surface immediately.
Dip each piece of eggplant into the batter, ensuring it is fully coated, and carefully lower it into the hot oil. Fry in batches to avoid overcrowding the pan.
Fry the eggplants for 3-4 minutes or until golden and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
In a clean wok or skillet, add 1 tablespoon of the frying oil and heat over medium heat. Add the minced garlic, chopped shallot, and sliced chili. Stir-fry for about 1-2 minutes until fragrant.
Mix the salt, black pepper, and white pepper in a small bowl. Add this seasoning mix to the wok and stir to combine with the aromatics.
Return the fried eggplant to the wok and toss gently to coat it evenly with the seasoning and aromatics.
Remove the eggplant from the heat and transfer it to a serving plate. Garnish with finely chopped scallions for a fresh touch.
Serve immediately as an appetizer or side dish, accompanied by steamed rice or other Vietnamese dishes.
Nutrition Facts
Calories |
4949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.1 g | 642% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
