Vegetables grow amazingly well in the tropical climates of much of Vietnam. Eggplants are no exception. The country’s small, white eggplants are famous throughout Southeast Asia. Another popular eggplant grown in abundance in the area is the long, thin eggplant introduced by the Chinese to Vietnam a long time ago and know elsewhere as the Japanese eggplant. This dish is a great use of this versatile vegetable.

Vietnamese Puffed Eggplant- Ca De Phich Bot

These unique fried eggplant slices are wonderful accompanying other dishes, or served alone as an appetizer with nuoc cham or sweet chili sauce for dipping. The crunchy outsides of the battered eggplant with pillowy-soft insides make this dish a special treat.

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Course: Hand Food, Main Course, Side Dish, Snack

Cuisine: Southeast Asian, Vietnam

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Wok or frying pan
Large bowl
Spider scoop or slotted spoon
Thermometer

Ingredients

12 oz Small eggplants (white or Italian) or Japanese eggplants
1½ cups All-purpose flour
2 large Eggs, lightly beaten
1 cup Water
½ tsp Each: salt and pepper
¾ cup Vegetable oil

US Customary – Metric

Instructions

Prep – Peel eggplant, cut in half lengthwise, and then into ¼-inch slices. Make batter by combining flour and eggs in a bowl. Gradually mix in water and season with salt and pepper.
Cook – Heat the oil over high heat in a wok or frying pan. Heat oil to 375°F (190°C). Dip the eggplant in the batter and drop into oil one at a time. Fry until browned on both sides. Drain each piece on paper towels as they're done.

Notes

Be sure to keep the oil at around 375. If it gets too hot, batter will cook to quickly leaving the eggplant uncooked. Too low and the outside will be soggy.