Description
A flavorful and spicy eggplant appetizer featuring golden-fried eggplant pieces tossed in a tangy mixture of white vinegar, garlic, and jalapeños. This dish delivers a perfect balance of heat and acidity, making it an excellent starter or side that improves with time as the flavors meld.
Ingredients
Scale
Eggplant
- 4 1/2 lbs (2 kg) eggplant, cut into 1 1/2″ to 2″ pieces
Spicy Vinegar Sauce
- 1/3 cup + 2 Tbsp (100 mL) white vinegar
- 1 Tbsp sea salt
- 2-3 medium/large jalapeños, seeded and minced (adjust to taste)
- 7 large garlic cloves (or 10 medium), peeled and pressed/minced
For Frying
- Canola oil, enough to fill 1/3 of a pot for frying
Instructions
- Prepare Eggplant: Cut the eggplant into pieces measuring 1 1/2 to 2 inches each for even frying and proper cooking.
- Heat Oil and Fry Eggplant: Fill about one-third of a medium or large pot with canola oil and heat it over medium-high heat. Test the oil’s readiness by dropping a piece of eggplant in; it should bubble and sizzle immediately. Cook the eggplant in batches to avoid overcrowding, ensuring each piece is mostly submerged and bubbling vigorously. Fry until golden brown, about 15 to 20 minutes, then remove with a slotted spoon.
- Drain Fried Eggplant: Place the fried eggplant pieces in a colander set over a bowl to drain excess oil. Allow them to drain until they are just barely warm to the touch before transferring to a large mixing bowl.
- Make Spicy Vinegar Dressing: In a small bowl, mix white vinegar, minced garlic, minced jalapeños, and sea salt thoroughly. Drizzle this mixture over the cooled fried eggplant and toss gently to combine all flavors evenly.
- Serve or Store: The spicy eggplant can be enjoyed immediately as a flavorful appetizer or refrigerated. It keeps for several weeks, with flavors becoming more pronounced over time.
- Explore Variations: Try related eggplant dishes such as eggplant spread or eggplant parmesan for more delicious ways to enjoy this versatile vegetable.
Notes
- Adjust the number of jalapeños based on your heat preference; removing seeds reduces spiciness.
- Ensure the oil is hot enough before frying to achieve a crispy golden exterior without absorbing excess oil.
- This dish improves in flavor after refrigeration as the spices meld into the eggplant.
- Use a slotted spoon to remove eggplant pieces to avoid transferring excess oil.
- Store in an airtight container in the refrigerator for optimal freshness.
