Dry Fried Eggplant

For people who love all sorts of food, we dine out very, very infrequently.  When we do go to a restaurant it’s generally to the local Szechuan restaurant where the food reminds us of our time in China. 
One of our favorite dishes, which we always order, is Dry Fried Eggplant.  This is our attempt to recreate the dish and honestly we are pretty darn close.  Though this dish is almost spot on, I will say that it’s often easier to just go out and enjoy someone else’s cooking and having them do the cleaning up too! 
Dry Fried Eggplant

• Coconut oil for frying
• 1/2 cup tapioca flour
• Himalayan salt, to taste
• 1 tsp. ground Szechuan peppercorns (dried prickly ash)
• 1 tsp. hot paprika 
• 1 1/2 lbs. Chinese eggplant, stem removed and cut lengthwise into 2-3 inch-long “steak” fries
• 1/2 bunch cilantro leaves, chopped
• 1 tsp. Szechuan peppercorns, flakes

Heat oil (deep enough to come halfway up the thickness of the eggplant fries) in a heavy bottomed cast iron pan and heat to approximately 350F.  Place a wire rack over several layers of paper towels for draining after frying.  Mix together the tapioca flour, salt, ground Szechuan peppercorns and paprika and place on a large rimmed baking sheet.  Lightly moisten the eggplant fries with water and then lightly coat the fries with the tapioca flour mixture, shaking off and discarding any excess.  Working in batches, carefully fry the eggplant, turning when necessary, until lightly golden brown and tender in the center.  Remove the fries to the prepared cooling rack.  Plate and sprinkle on the cilantro and Szechuan peppercorn flakes.
Enjoy!