Eggplant Toasts

1/2 pound eggplant, peeled and chopped finely
1 egg white, lightly whisked
2 teaspoons sherry
2 teaspoons oyster sauce
pinch of ground ginger
2 teaspoons cornstarch
pinch of salt
4 slices of white bread, crusts removed
vegetable oil for deep frying

Mix eggplant with remaining paste ingredients. Cut bread into bite sized triangles, then spread one side with eggplant paste.

Heat oil 320 degree F in a wok, then carefully add triangles in batches with a spoon, paste side down, and fry for about 2 to 3 minutes, until bread is golden brown.

Remove with a slotted spoon and drain on paper towels. Keep warm until all the toasts are cooked.

Serve warm, garnished with slices chilies and finely chopped cucumber.

This recipe serves: 4

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