Fried Eggplant Slices

Why You'll Want This Again

These crispy slices are a delicious way to enjoy eggplant's creamy texture with a golden, crunchy outside. They make a perfect snack or side dish that pairs well with many meals. The simple ingredients highlight the natural flavor of the vegetable.

Pro Cooking Tips

- Use fresh, firm eggplants for the best texture.
- Salt the slices and let them sit for 15 minutes to remove excess moisture and bitterness before frying.
- Fry in hot oil to ensure a crispy crust without absorbing too much grease.

Step 1

Slice 1 or 2 eggplants into rounds about 1/4-inch thick. Put the slices in a big bowl, cover with water, add a teaspoon of salt, and give it a good stir. Let them soak for at least 20 minutes until they soften a bit.

Step 2

Drain the eggplant and pat the slices dry with paper towels to get rid of extra moisture.

Step 3

Place the slices on a plate or in a bowl, then sprinkle with a couple of pinches of salt and chili powder. Toss them gently so the spices coat each slice well.

Step 4

In another bowl, mix together some breadcrumbs, white sesame seeds, and chopped coriander.

Step 5

Dip each eggplant slice into beaten eggs, making sure both sides are covered, then press them into the breadcrumb mix so they’re nicely coated.

Step 6

Heat some oil in a frying pan over medium-low heat. Fry the eggplant slices for about 3-4 minutes on each side until they turn golden and crispy.

Step 7

Drain the fried slices on paper towels to soak up any extra oil, then serve them warm with your favorite chutney or sauce.

Serving Options To Try

Serve warm with a sprinkle of fresh herbs like parsley or basil. They go well with a dipping sauce such as garlic aioli, marinara, or a simple yogurt dip. Pair them alongside grilled meats or a fresh salad for a balanced meal.

Refrigeration Tips

Store leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep them crispy. Avoid microwaving, as it can make them soggy.