8as a rich single appetizer .
By Irene Kuo
Through deep-frying first, a substitute for the old Chinese practice of drying them in the sun for a whole day, eggplants acquire a hardened exterior that prevents the purple skin from discoloring and the pulp from collapsing. They become firm, slightly brittle, and extremely tasty—and they are a great appetizer when chilled. Also delicious hot, this recipe can be used as a vegetable dish.
Highly aromatic of garlic and ginger, the eggplants are tasty but not sour. Each piece is neat