This Fried Eggplant is dangerously easy to eat.Crispy sticks of eggplant are cooked til tender and seasoned with a universally loved savory blend of salt, white pepper, and five spice powder!  This recipe is best as one of multiple dishes in a meal, or as a delicious appetizer / finger food with an ice cold drink! Frying Eggplant the Chinese Way When it comes to fried eggplant, the first thing to come to mind might be a breaded eggplant with marinara, or eggplant parmesan.In this case, however, we are frying them the Chinese way.

The result is MUCH crispier!  While you can use regular globe eggplants, we actually prefer using long Chinese eggplants here.We tested the recipe with both varieties, and have found the Chinese eggplants to be more tender, sweeter, and less bitter, due to their thinner skin and fewer seeds.  You won’t believe how crispy this eggplant turns out, and how long it stays crispy on the plate! Salt and Pepper: A Classic Cantonese Combination! Before you write off the idea of “salt and pepper” as boring, we’re talking about salt and white pepper, which has a uniquely aromatic, powdery peppery edge that tickles the back of your nose.  It’s different from black pepper, and when you add crispy garlic, shallots, and fresh spicy green peppers—anything tastes incredible.   Over the years, we’ve applied the salt and pepper treatment to many ingredients: Salt and Pepper Pork Chops (the classic)  Salt an

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