Eggplant Chips with Sweet Chilli Sauce Recipe

How to make Eggplant Chips with Sweet Chilli Sauce


  1. To make the sauce, place the sweet chilli sauce, soy sauce and vinegar into a small saucepan and simmer over a medium heat for a minute or until slightly thickened. Set aside.
  2. Discard the eggplant stalk and cut into chunky chips, measuring approximately 1.5cm thick.
  3. Heat the oil to 180°C in a frying pan or deep fryer.
  4. Add the self raising flour and corn flour into a mixing bowl and combine. Pour in the soda water and whisk until you have a very light batter. You may need to add another tablespoon of soda water if the batter is too thick.
  5. Dip the eggplant pieces, one by one, into the batter and place into the hot oil. Cook for about 2 minutes or until cooked through and crispy. You will need to do this is in several batches. Drain on a cooling rack to maintain their crunch.
  6. Transfer to a serving platter and drizzle with the sauce. Sprinkle with the shallots, toasted sesame seeds and chilli. Serve hot.