Fried Calamari

This unique vegetarian fried calamari substitutes traditional seafood with tender, marinated eggplant, creating a delightful and crispy dish. Enjoy the flavors of Lebanon with a side of garlic tahini sauce for dipping.

Ingredients

• Eggplant - 200 grams
• All-purpose flour - 100 grams
• Cornstarch - 50 grams
• Baking powder - 1 teaspoon
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 150 milliliters
• Vegetable oil (for frying) - 500 milliliters
• Fresh parsley (for garnish) - 10 grams
• Lemon wedges (for serving) - 1 lemon

Steps

1. Cut the eggplant into 1 cm thick rings, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
2. Rinse the eggplant rings under cold water and pat them dry with paper towels.
3. In a mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper.
4. Gradually add water to the dry ingredients while whisking to create a smooth batter.
5. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 180°C (350°F).
6. Dip each eggplant ring into the batter, allowing excess to drip off, then carefully place them in the hot oil.
7. Fry the eggplant for about 3-4 minutes on each side until golden brown and crispy.
8. Remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil.
9. Garnish with freshly chopped parsley and serve with lemon wedges and garlic tahini sauce.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber from eggplant, which aids digestion.
• Low in calories while providing a satisfying crunch and flavor.

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