Crispy Fried Eggplant
User Reviews
5
Crispy Fried Eggplant
Description
This recipe for Crispy Fried Eggplant prepares medium-small slices soaked in salted water to remove bitterness and improve texture. The slices are dredged in a mixture of cornflour, all-purpose flour, and semolina combined with sweet paprika, dried oregano, and sea salt, which adds flavor and crunch. The slices are then dipped in water before frying in hot sunflower oil until golden.
The result is eggplant slices with a crisp exterior and a tender center, complemented by the subtle spice and herb seasoning. The recipe suggests serving them immediately alongside dips such as tzatziki, salsa, marinara, or tomato chutney for varied flavor profiles.
Notes indicate this coating method also works well with zucchini, and seasoning can be varied using za'atar, Italian seasoning, Aleppo pepper, or chili flakes. Sunflower oil or other neutral oils are recommended for frying. Nutritional information varies based on ingredient choices.
Ingredients
- 3 eggplant sliced into 0.5 cm / 1/5 inch slices, medium-small
- 2 liters water aproximatelly
- 1 cup cornflour
- 1 cup all-purpose flour
- ½ cup semolina flour
- 1 tablespoon paprika sweet
- 1 tablespoon oregano dried
- 1 tablespoon salt sea salt
You also need
- sunflower oil for frying
Instructions
- Slice the eggplants into 0.5 cm / 1/5 inch slices.
- Fill a large bowl with water and add two tablespoons of sea salt. Stir to dilute.Add the eggplant slices into the water.
- In a large bowl, mix the flours with one tablespoon of dried oregano, one tablespoon of sea salt, and one tablespoon of sweet paprika. Mix well.Add in the eggplant slices and mix with your hands to make sure the slices are coated with the flour mix.
- Fill another bowl with water.
- Heat the oil in your fryer.
- When the oil is hot, take an eggplant slice, dip it into the water, and immediately very carefully drop it into the hot oil. Use tongs if you need to.Do the same for another batch of four-five slices. Fry slices until they are golden brown. Remove with a slotted spoon and place on a wire rack or paper towels to drain any oil. Repeat the process until all eggplant slices are fried.
- Serve immediately with tzatziki, your favorite salsa, marinara sauce, or tomato chutney.
Notes
- Soak eggplant slices in salted water prior to frying to reduce bitterness and prevent sogginess.
- This flour and spice coating works well with zucchini as an alternative vegetable.
- Seasoning can be varied by substituting oregano with za'atar or Italian seasoning, and paprika with Aleppo pepper or chili flakes.
- Use sunflower oil or a neutral oil with a high smoke point for frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 7mg | 0% |
| Potassium | 599mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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