There’s more to eggplants than tortang talong—and this might be your next favorite dish! Seth shared his nostalgic memory of eating this fried eggplant dish by the beach, so we decided to make our own version in the kitchen!
SOY GARLIC CRISPY EGGPLANTS
Ingredients:
3-4 eggplants
Batter:
1 ½ cups all purpose flour
1 tbsp baking powder
1 can cold soda water
Glaze:
3-4 large garlic cloves (minced)
Pinch Maggi Magic Sarap
3 tbsp Maggi Spicy Savor
4 tbsp mirin
1 tbsp sugar
5 tbsp low sodium soy sauce
Procedure:
1. Slice eggplants diagonally into ¼ inch thick slices, salt to release water content, and then set aside.
2. In an oiled sauce pan cook garlic and add all glaze ingredients until it coats the back of a spoon.
3. Mix all batter ingredients together until no lumps are present.
4. Dust eggplants with some flour, before dredging in batter then deep frying in hot oil at 375°F until golden brown.
