Whole Fried Crispy Chinese Eggplant
One whole crispy Chinese eggplant coming up! This recipe uses whole Chinese eggplants, and fries them up into something like a fillet of eggplant. Seasoned with lemon and rosemary, this vegan eggplant recipe is versatile, crunchy, and can complement or be the star of all sorts of dishes. Also, please know that because I am immature and the eggplant has its own meaning on the internet, please know that this post was hard to write. There are so many words (like hard) that made me snicker like a 12-year-old. But the eggplant is an amazing vegetable, so join me in pretending not to secretly be a 12-year-old and let’s just talk about vegetables.
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All About Chinese Eggplants
Did you know there are many different varieties of eggplant, with different colors (white, purple, black, green, and striped or spackled) and shapes and sizes (from small Thai eggplants to huge and bulbous Beatrice eggplants). I have yet to find an eggplant that I don’t like, but some of them have different applications they’re better for because of their shape, size, and how they cook. Some eggplants turn quickly to mush and might be great for a baba ghanoush, but others hold their form a little better and might be more suited for an eggplant parm (vegan, of course).
Chinese eggplant is a variety of lavender or darker purple eggplant that is long and thin (about 2 inches in diameter and 6-8 inches long). The eggplants are sometimes strait and sometimes curved and contain very few seeds. They are less bitter and sweeter than many eggplant varieties but may be a bit more stringy and less creamy. They cook quickly and hold their shape well when cooked. The skin is thinner than a European eggplant, and is often left on when eaten (although we actually peeled them off in this recipe). Chinese eggplants (and all eggplants) are low in carbs and calories and contain plenty of fiber. They also have good amounts of protein, manganese, folate, potassium, vitamin K, vitamin C, and small amounts of niacin, magnesium, and copper. Peak season for these eggplants are between July and October, but are very much available year round. If your local supermarket doesn’t have Chinese eggplants, an Asian market with any sort of a produce section will.
Looking for Vegan Eggplant Recipes? Try one of these!
- Roasted Mini Eggplants in Tahini Sauce
- Eggplant and Heirloom Tomato Cobbler (Vegan)
- Air-Fried Eggplant in Spicy Garlic Sauce with Jicama
- Vegan Baba Ganoush Pasta Recipe
- Eggplant, Chestnut, and Mushroom Vegan Holiday Loaf
- Baked Eggplant Parm Vegan Sandwich
How to Make Crispy Chinese Eggplant
I am slightly obsessed with this crispy, fried Chinese eggplant, which I have been calling “flat-a-plants” around my home. Because you flatten them, and because I like that it sounds a little like elephant. To achieve the flat and crispy goodness, we’re going to follow a few basic steps. First, cook the eggplant. Cooking before frying means we won’t be losing as much moisture from the eggplant into the outer coating, giving us more crisp factor. Secondly skin and flatten the eggplant. Flattening it gives you a larger surface area to get crispy. Finally, dredge the eggplants in a breadcrumb mixture and pan fry until crispiness has been achieved.
To cook the eggplant, I think the broiling function on your oven is the quickest and easiest way to get to where you want to be. Throw the eggplants on a baking sheet and toss that under the broiler. With Chinese eggplants quick cook time, it should only take about ten minutes until they are soft (but not mushy) and the skin has started to char. Let them cool down a little before peeling off the charred skin, pressing them to an even thickness, and sprinkling with salt.
We coated our eggplant in a breadcrumb mixture seasoned with rosemary and lemon, and created a simple thin batter to help the breadcrumbs stick. If you wanted to mix things up a little, this would be a great chance to try experimenting with different herbs, spices, and flavors to suit your tastes. Right before frying, dip the eggplant in the liquid, then the breadcrumbs, then straight into the hot oil. The stem end of the eggplant is a great handle for that, and can even be used to flip- no spatula needed if you’re brave!
Fry until crispy, and then flip. Don’t over crowd your pan, and work in batches so that each eggplant is as perfectly crispy as the others. Once cooked, it’s again up to you. This eggplant is delicious with red sauce- I like to serve it with pasta- but just as good with a little vegan tzatziki smooshed into a pita.
Whole Fried Crispy Chinese Eggplant
Ingredients
- 4 Chinese eggplants
- 1 small lemon
- 1/2 cup breadcrumbs
- 1 tbsp. nutritional yeast
- 1 tsp. dried rosemary
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 4 tbsp. plant-based milk
- 2 tbsp. all-purpose flour
- Oil, for cooking
Instructions
- Start by cooking the eggplant. Turn your broiler on high and place the eggplants on a baking sheet. Place under the broiler for about 5 minutes, remove and flip, and cook for another 5 minutes or so until soft. Allow to cool enough to touch, then peel the skin off the eggplant. Use your hands to gently flatten the eggplant just a little, so it remains intact but is the same thickness across the whole eggplant. Sprinkle with a little salt, and set aside.
- Zest the lemon, and add it to a bowl with the breadcrumbs, nutritional yeast, rosemary, salt, and garlic powder. Whisk to combine. In a separate bowl, whisk together the juice of the lemon, plant-based milk, and flour, whisking until there are no lumps. Place the breadcrumb mixture on a large plate so it's easy to coat.
- Heat some oil in a large skillet on medium heat. Once the oil is hot, dip an eggplant in the plant-based milk mixture, let the excess drip off, and then place in the breadcrumb mixture. Flip in the breadcrumbs to coat both sides, and then place in the hot oil. Repeat with a second eggplant, if your skillet is large enough. Fry until golden brown and crispy, flip, and cook until the second side is also golden and crispy. Remove from the pan, and place on a plate lined with paper towel to collect excess oil. Repeat with the remaining eggplants.
- Serve warm, over pasta with marinara if desired. Also amazing with vegan tzatziki, and on sandwiches!
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