Dry Fried Eggplant

Lightly battered egg plant sticks, deep fried and stir-fried with Szechuan peppercorn and chili, scallions and cilantro.
Reviews Across the Web
The man, the myth, the legend: Peter Chang. When diners follow a chef based on the merest hints of his travels across the US you know he’s got at least some bucket list dishes on hand. Chef Chang set up shop in both Arlington and Rockville, and thankfully both locations serve his signature dry-fried eggplant. It starts with non-breaded eggplant, fried until crispy on the outside and meltingly tender on the inside, then gets tossed with cilantro, chiles, and Szechuan peppercorns. The combination hits crunchy, creamy, spicy, and fresh notes.

Eater DC
Feb 8, 2017Around the Web
Eater DC Feb 8, 2017
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Tags
Asian
Chinese
East Asian
Szechwan
chili
cilantro
deep fried
eggplant
scallions
szechwan peppercorn
vegetable