Crispy Eggplant
Sesame-crusted eggplant fried gold outside, custard-soft inside — the doubter-converter.
- Total
- 35 min
- Serves
- 4
Filipino-style crispy eggplant: slices dipped in egg, rolled in breadcrumbs and sesame seeds, and fried until deeply golden with custard-soft middles. The sesame toasts in the oil and perfumes every bite. Serve with garlic rice and a vinegar dipping sauce — it converts eggplant doubters on contact.
Ingredients
- 1 large Egg Plants
- 1 cup Breadcrumbs
- 50g Sesame Seed
- 2 Eggs
- To taste Salt
- To taste Pepper
- For frying Vegetable Oil
Instructions
- Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.
- 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
- 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.
- 4. Heal oil in a large skillet over high heat.
- 5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.
Nutrition (per serving)
- Calories
- 250
- Protein
- 8 g
- Fat
- 12 g
- Carbs
- 30 g
Adapted from yummyfood.ph. Rewritten and re-photographed by MealIdeas.
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