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Vietnamese Salt and Pepper Eggplant

Vietnamese Salt and Pepper Eggplant Recipe

We had this dish in a vietnamese restaurant recently its crunchy on the outside and the eggplant is soft like butter on the inside! Great for dinner parties or a great snack with cold beers.Sensational!
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Prep Time 15 mins
Cook Time 15 mins
Course Side Dish
Cuisine Vietnamese
Servings 2 12
Calories 1218.8 kcal

Ingredients
  

  • 2 eggplants
  • 75 g plain flour
  • 100 g rice flour
  • 2 teaspoons baking powder
  • 1 cup soda water
  • 2 limes
  • 3 tablespoons pepper
  • 3 tablespoons salt
  • 2 cups oil

Instructions
 

  • mix freshly ground pepper and salt together set aside.
  • peel eggplant and slice into finger sized pieces - not too thick.
  • sift and mix flours with baking soda.
  • add iced soda water slowly till consistency of pouring cream.
  • heat oil in wok or deep fryer.
  • dust eggplant with flour dip in batter thin coating
  • fry in batches till golden.
  • sprinkle with salt n pepper mixture.
  • serve with wedges of limes
  • optional add egg to flour for softer batter.
  • add chili to batter for extra zing.

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Nutrition

Serving: 333gCalories: 1218.8kcalCarbohydrates: 58.2gProtein: 7gFat: 110.2gSaturated Fat: 14.4gSodium: 5434.1mgFiber: 11.2gSugar: 6.1g
Keyword < 30 Mins, Asian, Easy, Inexpensive, Kosher, Vegan, Vegetable, Vietnamese
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