Crispy Fried Eggplant


A delicious way of eating eggplant.  Perfect dipped into our Zingy Ginger Finishing Sauce and a dish that is just that little bit different!

Serves 4

GF, DF, Low FODMAP, Vegan


  • 1 eggplant
  • 350ml sparkling mineral water
  • 1/4 cup rice flour
  • 1/4 cup potato starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp ground chilli 
  • 2 tsp Salt
  • Ghee *see note
  • Zingy Ginger Finishing Sauce
  • Fresh coriander
  • Spring onion
  • Sesame seeds


  • Dice eggplant into 3cm cubes
  • Place the eggplant in a bowl and add a 1 tsp of salt. Place a plate on top of the eggplant and set aside for roughly 1 hour *see note
  • Drain eggplant and pat dry with paper towel
  • Combine the water, flour, starch, xanthan gum, chill and salt in a big bowl and whisk it together until it is a smooth consistency
  • Spoon ghee into a frypan on medium to highly heat. Once melted you want roughly 2cm of liquid in the pan
  • Add the diced eggplant into the batter and mix, coating all the sides 
  • Using tongs, drop the eggplant into the ghee. Do not add too many pieces *see note
  • Once brown and crispy on both sides, take out of the pan and place in a bowl lined with paper towel to remove excess ghee
  • Repeat with the rest of the eggplant
  • Drizzle over the ginger sauce, sesame seeds, spring onion and coriander (extra chilli optional)


  • Ghee is essentially clarified butter that has a very neutral flavour and a high smoke point at 250 degrees, making it ideal for frying. You can buy it at most supermarkets or make it yourself quite easily! We recommend our friends @doshafoods!
  • Resting and pressing the eggplant in salt beforehand draws out moisture, which aids in making it deliciously crispy in the pan (and reduces the bitterness of the skin).
  • When cooking, place around 6 pieces of eggplant into the pan at a time. This will keep the ghee hot and avoid the eggplant pieces from sticking to each other