Stop Frying Eggplant the Boring Way and Make These Crispy Chinese-Style Bites Instead

This crispy Asian-style side dish completely transforms boring eggplant into something everyone will love. A light coating of starch gives the pieces a crazy good crunch without soaking up tons of grease, especially once you toss them in that sticky, sweet-and-sour glaze.

Here’s what you need: 1 large eggplant, ½ of a sweet bell pepper, ½ of a fresh chili pepper (optional), 2 to 3 cloves of garlic, 2 tablespoons of cornstarch (or potato starch), and 2 tablespoons of vegetable oil. For the sauce: 1 tablespoon of soy sauce, 2 tablespoons of fresh lemon juice, 1 teaspoon of honey, a small bunch of fresh cilantro or parsley, and 1 tablespoon of sesame seeds.

To start, chop your eggplant into large, thick batons or wedges. Toss them with a generous pinch of salt and let them sit on the counter for about 10 minutes to draw out any bitterness. Pat the pieces dry, transfer them into a large plastic zip-top bag, dump in the starch, and shake the bag vigorously until every single piece is evenly dusted in a thin, powdery coat.

Heat the vegetable oil in a large skillet over medium-high heat. Drop in the coated eggplant wedges and fry them, turning occasionally, until they develop a deep golden, crispy crust on all sides.

While the eggplant fries, whisk the soy sauce, fresh lemon juice, and honey together in a large mixing bowl until smooth. Finely dice your sweet bell pepper, fresh chili, garlic, and fresh herbs, then toss them straight into the liquid along with the sesame seeds to complete the glaze.

As soon as the eggplant is done, transfer the piping-hot pieces straight from the skillet into the bowl with the sauce. Give everything a gentle toss to ensure the crispy edges are fully coated in the aromatic dressing. You can serve this immediately while it's hot and crunchy, or let it marinate for 10 to 15 minutes to let the bold flavors soak completely through.