Ingredients

• Eggplant: 1 medium-sized
• Onion: 1 small, finely chopped
• Eggs: 2 large
• Breadcrumbs: 80 grams
• Salt: 10 grams
• Cooking Oil: 100 ml for coating; 300 ml for frying
• Fresh Herbs: 10 grams (parsley, basil, or your choice), finely chopped
• Garlic: 3 cloves, minced
• Flour: 200 grams
• Water: 100 ml

Instructions

Step 1: Prepare the Eggplant

1. Slice the Eggplant: Wash and slice the eggplant into thick, even rounds (about 1 cm thick).
2. Salt the Eggplant: Sprinkle the sliced eggplant with half of the salt (5 grams) and let it rest for about 10-15 minutes. This helps draw out any bitterness.
3. Rinse and Dry: Rinse the eggplant slices and pat them dry with a paper towel.

Step 2: Prepare the Coatings

1. Prepare the Batter: In a bowl, whisk together the flour and remaining salt with water until smooth. This will be the base coating.
2. Egg Wash and Breadcrumbs: In two separate bowls, place the beaten eggs in one and the breadcrumbs in another. Mix the breadcrumbs with the chopped fresh herbs and garlic for added flavor.

Step 3: Coat the Eggplant

1. Layer the Coatings: First, dip each eggplant slice into the flour mixture to coat evenly.
2. Egg Wash and Breadcrumbs: Dip each flour-coated slice into the egg mixture, then coat generously with the herb and garlic-infused breadcrumbs. Press the breadcrumbs onto each slice to ensure they stick.

Step 4: Fry the Eggplant

1. Heat the Oil: Pour 300 ml of oil into a deep frying pan or skillet and heat over medium-high heat until it reaches about 180°C (350°F).
2. Fry Until Golden: Carefully place each coated eggplant slice into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
3. Drain Excess Oil: Transfer the fried eggplant to a plate lined with paper towels to absorb any excess oil.

Step 5: Serve

1. Plate and Garnish: Arrange the eggplant bites on a plate, and garnish with extra fresh herbs if desired.
2. Serve with Dip: Enjoy with your favorite sauce, such as marinara, garlic aioli, or yogurt dip.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Protein: 5 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Fat: 12 g
• Sodium: 150 mg

Frequently Asked Questions (FAQs)

1. Can I make this recipe gluten-free?

• Yes, you can substitute the flour and breadcrumbs with gluten-free options to make this dish gluten-free.

2. How can I make these eggplant bites lighter?

• Instead of deep-frying, you can bake the coated eggplant slices on a baking sheet at 200°C (400°F) for 20-25 minutes or until golden.

3. What dips go well with this dish?

• Popular dips for fried eggplant include marinara, tzatziki, garlic aioli, or even a spicy salsa for extra flavor.

Tips for Making the Best Fried Eggplant

• Dry the Eggplant: Make sure to pat the eggplant slices dry after salting, as this helps the coatings stick better.
• Herb and Garlic Variation: Add other fresh herbs like thyme or rosemary to the breadcrumbs for a unique flavor twist.
• Monitor Oil Temperature: Ensure your oil is at the right temperature for frying to avoid soggy eggplant. A small breadcrumb should sizzle immediately when dropped into the oil.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven at 180°C (350°F) for 10-12 minutes to regain crispiness.
• Freezing: These bites are best served fresh. However, if needed, freeze them for up to 1 month and reheat directly from frozen.

Conclusion

These Crispy Fried Eggplant Bites are perfect for anyone looking to enjoy a comforting, satisfying snack with a delightful crunch and savory flavor. Simple yet packed with taste, these bites are versatile, customizable, and sure to become a favorite in your recipe rotation. Serve with a dip of your choice, and savor the warmth and texture of this classic dish!