Crispy Eggplant Pie

Crispy Eggplant Pie is a delightful fusion of Chinese and Italian cuisines, featuring a crunchy, golden crust filled with savory, seasoned eggplant and aromatic spices. This vegetarian dish is perfect for a light meal or as an appetizer, bringing a unique flavor profile to the table.

Crispy Eggplant Pie
30 minutes
Difficulty: Medium
Chinese
350 kcal

Ingredients

  • Eggplant - 200 grams
  • All-purpose flour - 50 grams
  • Cornstarch - 30 grams
  • Baking powder - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Black pepper - 1/4 teaspoon
  • Water - 100 ml
  • Vegetable oil - for frying
  • Spring onions - 2 stalks, chopped
  • Garlic - 2 cloves, minced
  • Soy sauce - 1 tablespoon
  • Oyster sauce (optional) - 1 tablespoon
  • Sesame oil - 1 teaspoon
  • Chili flakes - 1/2 teaspoon
  • Mozzarella cheese - 100 grams, shredded

Steps

  1. Wash and slice the eggplant into thin rounds, about 0.5 cm thick. Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture.
  2. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
  3. In a bowl, mix the all-purpose flour, cornstarch, baking powder, salt, black pepper, and water to form a smooth batter.
  4. Heat vegetable oil in a non-stick frying pan over medium heat.
  5. Dip each eggplant slice into the batter, ensuring it's fully coated, then carefully place it in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
  6. In a separate pan, heat a small amount of oil over medium heat. Sauté the garlic and spring onions until fragrant, about 1 minute.
  7. Add the fried eggplant slices to the pan, drizzle with soy sauce, oyster sauce (if using), sesame oil, and chili flakes. Toss gently to combine.
  8. Spread the sautéed eggplant mixture evenly over a greased baking dish or pizza stone. Sprinkle shredded mozzarella cheese on top.
  9. Bake in a preheated oven at 200°C (392°F) for 10-15 minutes until the cheese is melted and bubbly.
  10. Remove from the oven, let it cool slightly, slice, and serve warm.

Nutrition

  • Calories: 350
  • Protein: 12 g
  • Carbs: 45 g
  • Fiber: 10 g
  • Sugar: 4 g
  • Sodium: 800 mg
  • Cholesterol: 20 mg
  • Total Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Water: 0.2 L

Health Benefits

  • Rich in antioxidants due to the eggplant, which may help reduce inflammation.
  • High in dietary fiber, promoting digestive health.

Tags

ChineseVegetarianPizza