Set breaded eggplant on rack. Once oil is hot but not smoking, working in batches, lay breaded eggplant into oil and fry until crisp and golden brown on one side, 2-3 minutes. Control heat so oil ...

Tomato ketchup and sauté it well. 4. Now add stock and adjust the seasoning and give a touch with corn flour. 5. At last add the fried eggplant, toss it well in sauce, sprinkle with spring onion and ...

Stir-fry for a little less than 1 minute while ... The skin, covered in a waxy layer, is glossy. When the eggplant is added to miso soup or simmered by itself, part of the pigment tends to ...

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...