taisen's fried eggplant
taisen's fried eggplant

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, taisen's fried eggplant. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

It's a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. To Fry or Not to Fry? From spicy Szechuan eggplant to a twice-cooked eggplant with mint, here are six delicious Asian recipes featuring varieties of Oriental eggplants. Japanese Fried Eggplant is the representative eggplant side dish in Japan.

taisen's fried eggplant is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. taisen's fried eggplant is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have taisen's fried eggplant using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make taisen's fried eggplant:
  1. Take 1 large or small eggplant. you can use more then one if you need
  2. Make ready 1 box of Italian seasoned bread crumbs. you can also add more seasoning if you like to this. I sometimes add in garlic
  3. Prepare 2 or more cups of oil. any oil works but I use extra virgin olive oil. you have to have enough in the pan so that the eggplant doesn't touch the bottom of it
  4. Get 1 to 4 teaspoons of garlic if desired
  5. Take 1 to 6 teaspoons of old bay if desired. this gives it a bit of a kick
  6. Make ready 5 to 7 eggs depending on how much eggplant you are using. you can also use egg substitute
  7. Prepare 1 to 2 dashes of salt. ( more if u like )
  8. Make ready 1 to 4 dashes of pepper. to your liking and if u like it spicy add more

This Thailand-style stir-fried eggplant has a deep, rich, smokey, and spicy flavor that will make you forget all about the fatty meats we usually use in dishes seasoned with Nam Prik Pao. Sichuan-style fried eggplant, firm yet creamy and bursting with flavor, is truly exquisite, but cooking it can be a challenge—eggplant's porous flesh soaks up oil like a sponge and can quickly go from silky. Spicy stir-fried Korean eggplant side dish! Seasoned simply with gochujang (Korean red chili While summer eggplants are still abundant, I wanted to share this very easy but flavorful side dish.

Steps to make taisen's fried eggplant:
  1. first put the bread crumbs in a bowl. mix in garlic and old bay with this if you use them or any other dry seasoning
  2. in a separate bowl mix up/stir eggs like your doing scrambled eggs. if using egg substitute just pour it in the bowl. add salt and pepper
  3. put the oil in a frying pan or a heavy iron skillet. make sure there is enough to not have the eggplant touch the bottom of the pan. you want them to float
  4. while heating the oil rinse and slice the eggplant. the thicker slices won't cook as fast as thinner ones. your own preference here.
  5. take a slice of eggplant and put it in the egg . get both sides fully covered
  6. take the egg covered slice of eggplant and put it in the breadcrumbs. coat both sides and then put it in the pan to fry.
  7. using a fork turn it over after about 2 to 3 minutes. I turn mine over a few times during the frying. I like mine nice and dark brown and crispy. you judge on how long you want it cooked and if you like the middle a little more soggy. the thicker the slice the more soggy the middle will be
  8. when the eggplant is done put it on a plate covered with paper towels to soak up extra oil from it. you can do more then one slice at a time. to keep them warm for serving put them on a separate plate with no paper towels and set the oven to warm. place them in there. you can use a casserole dish also for this
  9. you can serve them as is or you can add them to a pasta dish!

Spicy stir-fried Korean eggplant side dish! Seasoned simply with gochujang (Korean red chili While summer eggplants are still abundant, I wanted to share this very easy but flavorful side dish. Add the Chinese eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the Shaoxing wine. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention. Throughout the years, whenever I took a foreign friend.

So that is going to wrap it up with this special food taisen's fried eggplant recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!