Gra Pao Fried Eggplant from Bar Spontana

Crispy eggplant is tossed through a rich, aromatic gra pao sauce infused with holy basil, garlic and chilli, creating a vibrant vegan dish that's perfect for sharing.

Ingredients

For the Gra Pao Sauce 

• 10 holy basil leaves  
• 10g garlic  
• 10g red chilli  
• 5g vegetable oil  
• 50g mushroom sauce  
• 60g ABC sweet soy sauce  
• 20g soy sauce  
• 10g water  

For the Fried Eggplant 

• 360–540g eggplant  
• 60–80g tapioca flour  
• 120–180g oil, or as needed, for deep-frying  
• Gra Pao sauce  

To Garnish 

• Crispy holy basil leaves  
• Sliced red chilli  

Method 

• Blend the holy basil, garlic, chilli, vegetable oil and water until fairly smooth.  
• Transfer the mixture to a pan and cook over medium heat for 3–4 minutes, stirring regularly until fragrant.  
• Add the mushroom sauce, ABC sweet soy sauce and soy sauce.  
• Simmer for 5 minutes until the sauce is well combined and slightly thickened. Set aside.  
• Cut the eggplant into your preferred size.  
• Lightly coat the eggplant with tapioca flour, shaking off any excess.  
• Deep-fry at 175–180°C until golden and crispy, then drain well.  
• Toss the fried eggplant with the Gra Pao sauce, using only enough to coat so the eggplant remains crisp.  
• Garnish with crispy holy basil leaves and sliced red chilli, then serve immediately.  

Note 
Holy basil is preferred for its distinctive aroma and peppery flavour. If unavailable, Thai basil or sweet basil can be used as a substitute. This dish is completely vegan.  

Makes 2–3 servings 

Address: 4 Saxon Street, Brunswick VIC 3056 
Instagram: @barspontana 
Website: barspontana.com