Prepare to embark on a culinary journey filled with flavor and texture as we dive into the delightful world of Honey Garlic Glazed Fried Indian Eggplant. This dish is a harmonious fusion of crispy-coated Indian eggplant rounds, a luscious honey garlic glaze, and the vibrant freshness of chopped green onions. From its preparation to its final presentation, this recipe offers a captivating blend of textures and flavors that will tantalize your taste buds.

Preparation: The journey begins with the careful selection of Indian eggplants, slender and tender, perfect for this culinary masterpiece. These eggplants are sliced into rounds, each revealing its creamy flesh within. Before the frying process begins, we take a moment to enhance their texture. The eggplant rounds are lightly salted and allowed to rest on a paper towel. This step draws out excess moisture, ensuring that the eggplant remains wonderfully crisp during frying.

What are Indian Eggplants?

Indian eggplants are a variety of eggplant native to India and commonly found in Indian cuisine. They are smaller in size compared to the larger, globe-shaped eggplants typically seen in Western markets. Indian eggplants are typically oval or round in shape, with a vibrant purple to deep purple color. They have a tender, creamy flesh that is less bitter than their larger counterparts, making them ideal for various dishes, including curries, stir-fries, and fritters.

The Crispy Coating: As we progress, the Indian eggplant rounds are transformed into crispy wonders. A dredging station comes to life with three key components: all-purpose flour, beaten eggs, and breadcrumbs. Each eggplant round is first delicately coated with flour, ensuring an even layer adheres to its surface. Then, it takes a gentle dip into the beaten eggs, allowing any excess to drip off. Finally, it meets the breadcrumb mixture, where the breadcrumbs adhere, forming a delightful crispy coating.

The Sizzle of Perfection: Our journey reaches its climax at the stovetop, where a pool of piping hot vegetable oil awaits. The oil is heated to a sizzling 350 degrees Fahrenheit, the ideal temperature for frying. The coated Indian eggplant rounds are carefully introduced to the hot oil, and the magic unfolds. The sizzle is music to the ears as they turn a beautiful golden brown, developing a delectable crunch that beckons with each bite. These fried treasures are treated with utmost care, using a slotted spoon to transfer them to a plate lined with paper towels, ensuring excess oil is gently absorbed.

The Honey Garlic Glaze: Our culinary journey continues with the creation of the heartwarming Honey Garlic Glaze. Garlic cloves are minced to release their aromatic essence, which melds harmoniously with the sweet notes of honey. Soy sauce contributes a savory depth, while white vinegar imparts a delicate tang. A hint of sesame oil adds a subtle nuttiness, and for a touch of heat, red pepper flakes are included. This glaze is lovingly simmered until it thickens slightly, and the air is filled with the captivating aroma of honey and garlic.

The Perfect Marriage: As the final act unfolds, the glazed and crispy-coated Indian eggplant rounds are brought together. They join forces in a large bowl, where the honey garlic glaze envelops them in a warm embrace. Each eggplant round glistens with the sticky sweetness of honey and carries the savory whispers of garlic. The result is a delicate balance of flavors—a symphony of sweet and savory, crisp and tender.

The Finishing Touch: To complete our journey, we embrace the element of freshness. Chopped green onions, vibrant and aromatic, are the finishing touch. They cascade over the glazed eggplant rounds, providing not only a burst of color but also a refreshing contrast to the richness of the dish. The green onions add a touch of brightness, enhancing the overall visual appeal.

Savor the Experience: As you take your first bite, you are greeted with a harmonious medley of textures and flavors. The crispy coating shatters gently, revealing the succulent and tender Indian eggplant within. The honey garlic glaze dances on your palate, offering a delicate balance of sweetness and umami. The green onions, fresh and lively, add a delightful crunch and a hint of sharpness.

Honey Garlic Glazed Fried Indian Eggplant is a dish that marries tradition with innovation, presenting Indian eggplant in a new and delightful light. It’s a culinary journey worth savoring, a symphony of flavors and textures that invites you to embrace the beauty of fusion cuisine. Whether served as an appetizer or side dish, this dish promises to delight the senses and leave a lasting impression on your culinary repertoire.

Honey Garlic Glazed Fried Indian Eggplant

5 from 2 votes

Course: SidesCuisine: FusionDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Honey Garlic Glazed Fried Indian Eggplant is a crispy-coated delight, where tender Indian eggplant rounds meet a sweet and savory honey garlic glaze, garnished with vibrant green onions for a fusion of flavors and textures.

Ingredients

6 6 Indian eggplants, sliced into rounds
1 cup 1 flour
2 large 2 eggs, beaten
1 cup 1 breadcrumbs
1/2 cup 1/2 honey
2 tablespoons 2 soy sauce
1/2 teaspoon 1/2 sesame oil
4 cloves of 4 garlic, minced
1 tablespoon 1 white vinegar
1/4 teaspoon 1/4 red pepper flakes
to taste, salt and ground black pepper
for frying, vegetable oil
for garnish, chopped green onion

Directions

Prepare the Indian Eggplant:
Slice the Indian eggplants into rounds. Sprinkle the both sides of the eggplant slices with salt. Place them on a paper towel, and let them sit for about 20 minutes to draw out excess moisture. This helps prevent the eggplant from becoming too soggy when frying.
Create a Dredging Station:
In three separate shallow bowls, set up a dredging station. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.
Dredge and Fry the Indian Eggplant:
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (medium-high heat). While the oil is heating, pat the Indian eggplant halves dry with paper towels. Dredge each Indian eggplant slice in the flour, ensuring it’s coated evenly. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it with the breadcrumbs, pressing the breadcrumbs onto the eggplant to adhere. Carefully place the coated Indian eggplant halves into the hot oil, and fry until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the fried Indian eggplant halves to a plate lined with paper towels to drain any excess oil.
Make the Honey Garlic Glaze:
In a small saucepan, combine the honey, soy sauce, minced garlic, white vinegar, sesame oil, and red pepper flakes. Cook the mixture over low heat, stirring constantly, until it thickens slightly and the garlic becomes fragrant. This should take 5-10 minutes.
Glaze the Fried Indian Eggplant:
Place the fried Indian eggplant slices in a large bowl. Pour the honey garlic glaze over the fried Indian eggplant and gently toss to coat each half evenly.
Serve:
Transfer the Honey Garlic Glazed Fried Indian Eggplant to a serving platter. Garnish with chopped green onion, if desired. Serve the glazed and crispy-coated Indian eggplant halves immediately as an appetizer or side dish. They are best enjoyed while they are still warm and crispy.