Crispy Fried Eggplant with Black Vinegar Caramel
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Crispy Fried Eggplant with Black Vinegar Caramel
Recipe by Michael Weldon
Serves – 4
Prep Time – 15 mins
Cook Time – 25-30 mins
Ingredients
4 eggplants, cut into thick batons
1 cup Coles plain flour, plus extra for dusting
1 tsp baking powder
1 tsp sea salt
1 bottle of ice-cold soda water
Squeaky Gate extra virgin olive oil
Black Vinegar Caramel
1 onion, finely diced
2 garlic cloves, grated
1 small piece of ginger, grated
1 tsp Coles chili flakes
½ cup black vinegar
¼ cup brown sugar
1 tbs Coles soy sauce
Garnish
Thinly sliced spring onion
Method
In a bowl, mix the flour, baking powder, and a pinch of salt. Slowly pour in the ice-cold soda water while gently whisking to create a light batter texture. Place the batter in the fridge for 15 minutes to rest.
In a saucepan, fry the diced onion until softened. Add the grated garlic, ginger, and chili flakes, and cook for another minute. Then, add the black vinegar, brown sugar, and soy sauce. Bring the mixture to a boil and then reduce to a simmer. Cook until the sauce thickens and becomes syrupy. Remove from heat and keep warm.
Heat Squeaky Gate extra virgin olive oil in a deep fryer or large pot to 180 degrees Celsius.
Dust the eggplant batons with flour, shaking off any excess. Dip the eggplant into the batter, ensuring it is evenly coated, and carefully place it into the hot oil. Fry the eggplant until it becomes crispy and lightly golden. Repeat this process until all the eggplant is cooked.
Season the fried eggplant with sea salt immediately after removing it from the oil.
Arrange the crispy fried eggplant on a platter and drizzle the black vinegar caramel sauce over it. Garnish with thinly sliced spring onions.
