Crispy Eggplant with UmamiPapi

Crispy Eggplant with UmamiPapi
UmamiPapi Breakfast Taco Reading Crispy Eggplant with UmamiPapi 1 minute Next UmamiPapi Sausage Rolls


1 eggplant
1 knob ginger
1 knob garlic
1 tbsp black vinegar
1 tbsp soy sauce
1 tbsp brown sugar
5 tbsp water
1 sprig spring onion
1 tsp sesame seeds
1 tsp togarashi
4 coriander leaves
2 tbsp corn starch
2 tbsp UmamiPapi Chilli Oil


  1. Slice eggplant into small chunks and add to a bowl. Season with salt to help draw out the moisture.
  2. Dice the garlic, ginger and spring onion.
  3. Draw out additional mixture from the eggplant by placing them on a white paper towel and squeezing them. Repeat 2-3 times.
  4. Add corn starch to eggplant and mix well.
  5. Make a corn starch slurry in a small bowl by adding 2 tsp corn starch and 2 tsp cold water.
  6. Prepare the sauce by mixing soy sauce, black vinegar, brown sugar and UmamiPapi Chilli Oil to a bowl.
  7. Add cooking oil to a wok on high heat and add the eggplant cubes. Fry until golden brown and set aside on a serving plate.
  8. Add the garlic and ginger. Fry until aromatic.
  9. Add the sauce and stir well. Add corn starch slurry to thicken the sauce after 1-2 minutes.
  10. Once the sauce has thickened, pour all over eggplant.
  11. Add spring onion, sesame seeds, togarashi and coriander leaves.
  12. Serve with steamed rice.
  13. Enjoy!