"Honey Garlic Glazed Fried Indian Eggplant is a crispy-coated delight, where tender Indian eggplant rounds meet a sweet and savory honey garlic glaze, garnished with vibrant green onions for a fusion of flavors and textures."
Honey Garlic Glazed Fried Indian Eggplant
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Prep time 30mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 sliced into rounds Indian eggplants
- 1 cup flour
- 2 large beaten eggs
- 1 cup breadcrumbs
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 4 cloves minced garlic
- 1 tablespoon white vinegar
- 1/4 teaspoon red pepper flakes
- to taste salt and ground black pepper
- for frying vegetable oil
- for garnish chopped green onion
Method
Step 1
Prepare the Indian Eggplant: Slice the Indian eggplants into rounds. Sprinkle the both sides of the eggplant slices with salt. Place them on a paper towel, and let them sit for about 20 minutes to draw out excess moisture. This helps prevent the eggplant from becoming too soggy when frying.
Step 2
Create a Dredging Station: In three separate shallow bowls, set up a dredging station. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.
Step 3
Dredge and Fry the Indian Eggplant: Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (medium-high heat). While the oil is heating, pat the Indian eggplant halves dry with paper towels. Dredge each Indian eggplant slice in the flour, ensuring it’s coated evenly. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it with the breadcrumbs, pressing the breadcrumbs onto the eggplant to adhere. Carefully place the coated Indian eggplant halves into the hot oil, and fry until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the fried Indian eggplant halves to a plate lined with paper towels to drain any excess oil.
Step 4
Make the Honey Garlic Glaze: In a small saucepan, combine the honey, soy sauce, minced garlic, white vinegar, sesame oil, and red pepper flakes. Cook the mixture over low heat, stirring constantly, until it thickens slightly and the garlic becomes fragrant. This should take 5-10 minutes.
Step 5
Glaze the Fried Indian Eggplant: Place the fried Indian eggplant slices in a large bowl. Pour the honey garlic glaze over the fried Indian eggplant and gently toss to coat each half evenly.
Step 6
Serve: Transfer the Honey Garlic Glazed Fried Indian Eggplant to a serving platter. Garnish with chopped green onion, if desired. Serve the glazed and crispy-coated Indian eggplant halves immediately as an appetizer or side dish. They are best enjoyed while they are still warm and crispy.