Korean fried eggplant

Wash the big eggplant

Cut the eggplant into slices, about 3 meters thick

Spread the sliced eggplant flat on the cutting board and sprinkle some salt

The lantern peppers are also washed and cut into strips for later use

Crack two eggs and mix the egg liquid. Then dip the cut eggplants in flour. And both sides should be fully dipped in flour. (It may take a long time to dip them in flour one by one. It is recommended to put an appropriate amount of flour in a clean plastic bag and then put the eggplant in and shake it to easily coat the flour)

Dip the eggplant in flour and start frying after filtering the egg liquid

Put oil in the pan, place the eggplants in an orderly manner, start frying over medium-low heat and slowly fry

Afterwards, just for the sake of appearance, place the chopped lantern peppers on top of the eggplant (you don’t have to put them there if you don’t have them)

Flip one side over and fry the other side until both sides turn golden brown.

Finally, prepare the seasoning. In a small bowl, pour 10 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of vinegar, 2 tablespoons of sugar, 1 tablespoon of chili oil, a few drops of sesame oil, and an appropriate amount of sesame seeds to prepare the seasoning

Then just enjoy the delicious food.

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