Ingredients
For The Sauce
Directions
- 1
Take 2 medium-sized eggplants and poke holes all over with a fork.
- 2
Grill (or roast) the eggplants until the skins are charred and the insides are soft, then peel and gently flatten the flesh with a fork, keeping the stem intact.
- 3
Set up three stations for coating: one bowl with rice flour, another with beaten egg seasoned with salt and pepper, and a third with panko breadcrumbs.
- 4
Coat each eggplant first with rice flour, dip into the egg mixture, then cover generously with panko breadcrumbs.
- 5
Fry the coated eggplants in hot oil until golden and crispy on both sides, then drain on paper towels.
- 6
Combine all sauce ingredients in a bowl. Stir until the sugar dissolves.
- 7
Serve the crispy eggplants hot, topped with the prepared sauce.
