Crispy Honey Sesame Eggplant

 

Today I learned a new dish from Marion's Kitchen. Crispy Honey Sesame Eggplant can be served as  an appetiser  or as a main dish. Crispy on the outside yet soft on inside.  The honey sauce compliment the crispy eggplant well. Stay crispy till the last piece. Great with beer too. I made a small portion  and I regretted  I didnt make more. Reason being, we both fought for the last piece. I gave in and let him have the last piece. I am smarter, the last has to do the washing. LOL!

love the crispness from the breadcrumbs

use paper towel to take off excess oil after taking them off the hot oil

coat the eggplant with flour first, 

then into egg then last coating the breadcrumbs

 before adding to the hot oil

just a few ingredients to make this delicious crispy Honey Sesame Eggplant

Recipe from Marion's Kitchen

1 large egplant

2 cups panko breadcrumbs

12 cup plain flour

2 eggs. lightly whisked

vegetable oil for drrp frying

sea salt

1 tsp sesame seeds

Honey sauce

1/3 cup honey

3 tbsp vinegar

2 tsp soy sauce

1tsp corn starch mixed with 2 tbsp water

Method

1. Trim and discard the eggplant stem. Trim the eggplant so that it is almost a neat rectangle. Cut into 3cm cubes. Place the eggplants pieces into a colander set over a bowl and season with salt. Allow to sit for 10 mins.

2. To make the honey sauce, heat the honey, vinegar and soy sauce in a small saucepan over medium high heat. Simmer gently for about a minute. Stir through the corn flour mixture and simmer for another minute until thickened.Set aside until ready to serve.

3. Even out the panko crumbs by using a mortar and pestle to gentle grind and punt them. Alternatively use a ziplock bag and rolling pin.

4. Place the breadcrumbs, flour eggs into separate shallow plates.

5. Dip each piece of eggplant into the flour, then egg and the coat with the breadcrumbs.

6. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165C325F or when a wooden spoon dipped into the oil forms small little bubbles.

7. Cook the eggplant in batches in the ot oil until golden. Drain on paper towel.

8. To serve, pile the eggplant nuggets onto a plate. Drizzle with the honey sauce (warm gently on the stovetop if it is too thick) And sprinkle with sesame seeds.