Salt and Pepper Eggplant

Salt and Pepper Eggplant Recipe by Momma Cuisine

Many of my dishes are inspired by my trips to restaurants, talking with friends about food, my #GroceryAdventures and many travels locally or far away.

This recipe for Salt and Pepper Eggplant is a delicious vegetarian recipe inspired by a recent trip to Chinatown, at a local dim sum restaurant. I couldn't get over about how delicious their Salt and Pepper Eggplant was and I had to make some at home.

I hope you try this recipe for you and your family! Make sure you get yourself a jar of hot chili oil and add it on the side to make this dish extra spicy. 

  • 2 cups white rice flour
  • 4 cups Chinese eggplant, cut into 1 inch cubes
  • 1 jalapeno, sliced into rings
  • 1/4 cup chopped red onions
  • 1/2 cup sliced red bell peppers
  • 1 cup vegetable oil
  • 1 1/2 teaspoon kosher salt

Take the rice flour and put it in a mixing bowl. Take the chopped vegetables (except for the red onions) and toss them in the rice flour, lightly coating them.

Heat a large saute pan or wok on high heat with vegetable oil. Take the vegetables dusted with rice flour and fry them until slightly golden brown. You may have to do this in 1-2 batches. Do not overcrowd the pan, or the vegetables will be soggy.

In your last batch, once the eggplant and peppers have gotten golden brown, toss in the red onions. Then take the vegetables out of the oil with a slotted spoon and leave the extra oil in the pan.

Toss the vegetables with the salt and serve hot with hot Jasmine rice.

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