Fried Eggplant

Fried Eggplant is a deliciously crispy side dish featuring slices of eggplant coated in a flavorful cornmeal batter. This dish is perfect for adding a crunchy texture and rich taste to any meal.

Ingredients

• Eggplant - 1 medium (about 300 grams)
• Salt - 1 teaspoon
• All-purpose flour - 1/2 cup (60 grams)
• Cornmeal - 1/2 cup (60 grams)
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Egg - 1 large
• Water - 1/4 cup (60 ml)
• Vegetable oil - for frying

Steps

1. Slice the eggplant into 1/2-inch thick rounds and place them in a colander. Sprinkle salt over the slices and let them sit for 15 minutes to draw out moisture.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
3. In a shallow bowl, mix the flour, cornmeal, black pepper, garlic powder, and paprika together.
4. In another bowl, whisk the egg with water until well combined.
5. Dip each eggplant slice first into the egg mixture, then coat it with the flour-cornmeal mixture, pressing lightly to adhere.
6. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering.
7. Fry the coated eggplant slices in batches for about 3-4 minutes on each side, or until golden brown and crispy.
8. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil. Serve warm.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Eggplants are low in calories and high in fiber, making them a good choice for weight management.
• They contain antioxidants that can help protect against disease and promote heart health.

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