This incredible eggplant recipe, taught to me by a talented Turkish chef, has quickly become one of my favorites! The dish is simple yet flavorful, and it’s perfect for serving as an appetizer, side dish, or even a light meal. The combination of crispy fried eggplant with rich spices makes this recipe a real treat that will leave everyone wanting more.

Full Recipe:

Ingredients:

• 2 large eggplants
• Salt (to taste)
• 3 eggs
• Ground black pepper (to taste)
• Paprika (to taste)
• 1 tsp mustard
• Olive oil (for frying)
• 150g breadcrumbs
• 2 tbsp flour
• Italian herbs (to taste)

Instructions:

Step 1: Prepare the Eggplants

1. Slice the eggplants: Cut the eggplants into thin, even slices. You can either slice them into rounds or lengthwise strips, depending on your preference.
2. Salt the eggplants: Sprinkle a generous amount of salt over the sliced eggplants. Let them sit for about 15-20 minutes to draw out excess moisture and bitterness. Afterward, rinse the eggplant slices with cold water and pat them dry with a kitchen towel.

Step 2: Prepare the Egg Coating

1. Beat the eggs: In a bowl, whisk together the eggs, mustard, a pinch of salt, ground black pepper, and paprika. The mustard will give the coating an extra layer of flavor and help the seasoning stick to the eggplants.
2. Prepare the breading: In a separate bowl, mix the breadcrumbs with Italian herbs and a little more black pepper or paprika for extra flavor. In another small dish, place the flour, which will help the egg mixture stick to the eggplant slices.

Step 3: Coat the Eggplants

1. Dredge the eggplants: First, lightly coat each eggplant slice with flour. Shake off any excess flour.
2. Dip in egg mixture: Next, dip each slice into the egg mixture, ensuring they are well coated.
3. Cover with breadcrumbs: Finally, press each slice into the seasoned breadcrumbs, coating both sides thoroughly. The breadcrumbs will give the eggplants a beautiful, crispy texture once fried.

Step 4: Fry the Eggplants

1. Heat the oil: In a large frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to shallow fry the eggplants, so they turn golden and crispy.
2. Fry the eggplants: Place the coated eggplant slices in the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, so the slices cook evenly.
3. Drain excess oil: Once fried, remove the eggplants from the pan and place them on a paper towel-lined plate to absorb any excess oil.

Step 5: Serve

Serve the crispy eggplant slices hot with your favorite dipping sauce or alongside a fresh salad. These eggplants are crispy on the outside and soft and flavorful on the inside, making them the perfect accompaniment to any meal.

 

Cooking Tips:

• Salting the eggplants: Salting the eggplants beforehand is an important step to remove their natural bitterness and help them crisp up better when frying.
• Frying temperature: Be sure not to overheat the oil, as it can cause the eggplants to burn before they’re fully cooked through. Medium heat is ideal for getting that golden crust.
• Baking option: For a healthier version, you can bake the coated eggplant slices in the oven. Simply place them on a parchment-lined baking tray and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through until golden and crispy.

FAQs:

Q: Can I make this dish ahead of time?
A: Yes, you can prep the eggplants and coat them ahead of time. Store them in the fridge for up to a few hours before frying. Fry them right before serving for the crispiest results.

Q: What can I serve with these crispy eggplants?
A: These eggplant slices pair well with a yogurt-based dipping sauce, hummus, or a simple tomato and garlic sauce. You can also serve them alongside grilled meats or in a sandwich for a delicious meal.

Q: Can I use gluten-free breadcrumbs?
A: Absolutely! You can substitute regular breadcrumbs with gluten-free options or even ground-up gluten-free crackers or cornflakes for a crunchy alternative.

 

Storage and Reheating Tips:

• Storage: If you have any leftovers, store the fried eggplant slices in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place the slices on a baking tray and warm them up in the oven at 180°C (350°F) for about 10 minutes. This will help them regain their crispiness.

Nutritional Information (Per Serving):

• Calories: 200
• Protein: 5g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 4g
• Sodium: 400mg