Okay, so you all know my mom is a total rockstar when it comes to recipes—like, I swear, she never misses. But I’m not even sure she’s topped this one: Fried Eggplant on Crispy Rice with Garam Masala Chili-Lime Sauce. Yup, it’s as good as it sounds. Seriously, this is a texture lover’s dream—crispy, spicy, and so, so flavorful.
Fried Eggplant on Crispy Rice with Garam Masala Chili-Lime Sauce
Crispy sushi rice squares are chilled until firm, then topped with a sweet and savory garam masala chili lime sauce then finished with crispy eggplant.
Equipment
- 1 medium frying pan
- 1 small heavy bottom sauce pan
- 1 small cookie sheet 9×12
Ingredients
Rice
- 1 cup sushi style rice
- 1 tbsp soy sauce
- 2 tsp sesame oil
Sauce
- 2 tbsp oil, vegetable oil
- 3 tbsp soy sauce
- 1/2 cup water
- 3/4 cup large shallot, sliced
- 3 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 2 thai green chilli peppers, finely chopped
- 1½ tbsp honey
- 1 tbsp fresh lime juice
- 1 tbsp garam masala
- sesame seeds, to garnish
Eggplant
- 2 cups vegetable oil, for frying + more to fry the crispy rice
- 1 eggplant
- 1 tsp flour
- 1 tsp cornstarch
Instructions
- Prepare the rice: the day before, cook your sushi rice according to package instructions. Once cooked, take it off the heat and gently mix in the soy sauce and sesame oil. Cook according to package instructions. Once the rice is finished cooking and is still warm, transfer it to a plastic wrap-lined 9-by-13 baking sheet. Spread it out evenly to about 1/2 inch thick, pressing firmly so it compacts. Let it cool completely, cover it with more plastic wrap, and refrigerate overnight.
- Prepare the eggplant: the next day, start by preparing your eggplant. Slice it into 1/4 inch thick rounds then lay them on paper towels, sprinkle lightly with salt, and let them rest for 20–25 minutes to draw out moisture.
- Prepare the sauce: while your eggplants are resting, prepare the sauce.To a small saucepan heat the vegetable oil over medium heat.Add the shallot, ginger, and green chilies, cooking for about 2 minutes until fragrant. Then add the garlic and cook for another minute. Stir in the garam masala, then add the honey, soy sauce, and water. Let it simmer until slightly thickened, then remove from heat and set aside.
- Finish the eggplant: pat them dry thoroughly to remove excess moisture. Then cut each round in half and slice into matchstick-sized pieces. Place the eggplant pieces in a bowl, add the flour and cornstarch and gently toss until evenly coated.
- Fry the eggplant: in a small saucepan set to medium/high heat add 1½-2 cups of vegetable oil. Ensure the eggplant pieces can be submerged, working in batches if needed. Once a wooden spoon creates bubbles in the oil, it's ready to fry.Carefully fry the eggplant pieces for about 3 to 5 minutes until golden and crisp. Transfer them to paper towels in a single layer to drain, and lightly sprinkle with a pinch of salt.
- Prepare the rice: remove the rice from the fridge and lift it out of the pan using the plastic wrap. Peel off the top plastic wrap, then cut the rice into even squares. Sammy’s tip: keep the bottom plastic on while cutting, but don’t slice through it. A dough scraper works great for clean cuts.
- Fry the rice squares: heat a nonstick skillet over medium/high heat and add 1/4 cup of vegetable oil.Once hot, place rice squares in the pan with space between them. Fry about 3 minutes per side until golden and crisp. Transfer to a wire rack and repeat until all rice is fried.
- Assemble: quickly reheat the sauce, then place the crispy rice squares on a serving plate. Spoon the sauce evenly over each piece, top with fried eggplant, and garnish with sesame seeds.
Nutrition
Calories: 142kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 407mg | Potassium: 211mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Can I air fry the rice?
Yes! You can prepare the rice in your air fryer for about 8 to 10 minutes, flipping halfway, until it’s golden and crispy.
If I don’t like spice, can I just omit it?
Yep! If you’re not into spice, you can leave out the green chili peppers—still super tasty!
Do I need to use sushi rice?
Yes, sushi rice is key here because it has that perfect sticky texture that holds the crispy pieces together.
