Yes, another Hetty McKinnon To Asia, With Love recipe to report on today – the pan-fried Salt and Pepper Eggplant. This simple, marinated eggplant is coated in cornstarch before being lightly pan-fried and dusted with a savory and sweet salt and pepper / five spice mix.
The complex flavors of the spice mix are a great complement to the sweet and sour eggplant, which is perfectly tender under its crisp cornstarch coating.
I would make this recipe again, and continue to use less oil (I basically just lightly coated the pan instead of filling it to 1/2 inch).
The only downside of this multi-step recipe is the number of dishes it uses (marinating eggplant, cornstarch mix, salt and pepper mix, paper towel-lined plate for the post-cooked eggplant) so it might not be an everyday dish!
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