Salt and pepper eggplant from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 149) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gluten-free soy sauce for tamari; cornflour for potato starch; sunflower oil or neutral oil of your choice for vegetable oil; and tofu, broccoli, cauliflower, green beans, or asparagus for eggplants.

  • ariel_uys0p6 on April 14, 2026

    Amazing

  • MsMonsoon on December 29, 2025

    I don’t often fry things, but I’m glad I did — this was delicious! The seasoning salt is very good and I used some of the leftover to sprinkle on some (fried!) tofu squares a couple days later. Probably could use less oil in the pan than the 1/2” specified in the recipe. Used a jalapeño instead of a red chile since that’s what I had.

  • christineakiyoshi on August 02, 2021

    This is delicious! I had a bunch of ripe white eggplants from the garden and this came together quickly for lunch. Will make again!

  • Ganga108 on June 07, 2021

    Absolutely delicious! The soaking in soy sauce or tamari does soften the eggplant as she says. Crispy outer, soft inner and extremely addictive.

  • saladperson on February 11, 2021

    Fry the eggplant immediately after rolling in cornflour or it will sink in and go gluggy. Only flour as much as you'll expect to eat. Delicious, but sits heavy in the stomach because of the shallow frying. Put this out as snacks at a party once and they got vacuumed up in about 40 seconds.

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