🍆 I. Ingredient List
Here are all the ingredients needed to make Spiced Salt Diced Eggplant:
| Category | Ingredient | Quantity | Notes & Substitutions |
|---|---|---|---|
| Main Ingredient | Purple eggplant | About 400g (2 pieces) | Choose firm, glossy-skinned eggplant |
| Coating | Cornstarch | 30g | Makes the coating crispier |
| Glutinous rice flour | 10g | Mixed with cornstarch for extra crispiness | |
| Spiced Salt Seasoning | Sichuan peppercorns | 5g | Fresh peppercorns are more aromatic |
| Salt | 3g | ||
| Cumin powder | 2g | Optional, but adds depth of flavor | |
| Additional Ingredients | Garlic | 10g (about 3 cloves) | Minced |
| Green onions | 5g | Chopped | |
| Small chili pepper | 1 piece | Remove seeds for less heat, or omit | |
| Cooking | Cooking oil | Enough for frying | Oil depth at least 3cm; shallow frying saves oil |
🍽️ II. Detailed Instructions
- 1.Prepare the EggplantWash and dry the eggplant, then remove the stem. Cut into 1.5–2 cm cubes. Soak the diced eggplant in lightly salted water for about 5 minutes to prevent oxidation and reduce bitterness. Drain and thoroughly pat dry with paper towels—this step is crucial to minimize oil splatter and help the coating adhere evenly.
- 2.Coat the EggplantIn a large bowl, mix 30g of cornstarch and 10g of glutinous rice flour (this ratio ensures a crispier coating). Add the thoroughly dried eggplant cubes and gently toss or shake the bowl to coat each piece evenly with a thin layer of the flour mixture. Avoid over-coating, as it can make the eggplant absorb more oil. Gently shake off any excess flour.
- 3.Fry the Eggplant
- •Pour enough oil into a wok or deep pan to reach a depth of at least 3 cm (shallow frying uses less oil).
- •Heat the oil to about 180°C (test by inserting a wooden chopstick—if bubbles form rapidly, it’s ready).
- •Carefully add the coated eggplant in batches to avoid overcrowding and a sudden drop in oil temperature. Fry over medium heat for about 2 minutes, until the surface is firm and lightly colored. Remove with a slotted spoon and drain.
- •Increase the oil temperature to about 200°C. Return all the eggplant to the wok and fry for another 30 seconds over high heat until golden brown and crispy. Immediately remove and drain on paper towels to absorb excess oil. This double-frying step is key for extra crispiness and less greasiness.
- 4.Season and Serve
- •Leave a small amount of oil in the wok. Over low heat, sauté the Sichuan peppercorns until fragrant, then add the minced garlic and chopped chili pepper.
- •Return the fried eggplant to the wok, increase to high heat, and quickly stir-fry to coat with the aromatics.
- •Sprinkle with homemade spiced salt (see Step 3 for ratio) and cumin powder. Toss quickly and evenly.
- •Transfer to a plate and garnish with chopped green onions.
- 5.Serving SuggestionSpiced Salt Diced Eggplant is best enjoyed immediately while crispy. If it becomes soft after standing, reheat in an air fryer at 200°C for about 3 minutes. It pairs perfectly with drinks or as a side dish with rice or congee.
🔥 III. Seasoning Ratio & Nutritional Info
Spiced Salt Seasoning Ratio (Scalable)
| Ingredient | Quantity | Notes |
|---|---|---|
| Sichuan peppercorn powder | 3g | Freshly toasted and ground for best aroma |
| Toasted white sesame | 2g | Crushed after toasting for enhanced flavor |
| White pepper powder | 2g | |
| Fine salt | 3g | Toasted with peppercorns over low heat, then ground |
| Cumin powder | 2g | Optional but highly recommended for depth |
