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Epicurious

Crispy Eggplant Slices

Eggplants are prepared in many ways by Viet cooks, but my two favorites are deep-fried, as in this recipe, and grilled or roasted until smoky and soft , as in Grilled Eggplant with Seared Scallion (page 184). Here, I coat thickish eggplant slices with a thin batter, which yields deep-fried pieces with a moist interior and a delicate crust that remains crisp well after frying. For the best results, use slender, firm, blemish-free Chinese, Italian, or Japanese eggplants. They have an appealing meatiness and fry better than large globe eggplants.

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