Fried Eggplant

Fried Eggplant is a delightful Lebanese breakfast dish that showcases the rich flavors of eggplant, perfectly fried to a golden crisp. Served with a sprinkle of salt and a drizzle of tahini, it's a wholesome and satisfying way to start your day.

Ingredients

• Eggplant - 1 medium (about 300g)
• Salt - 1 teaspoon
• Rice flour - 1/2 cup
• Ground black pepper - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Olive oil - 1/2 cup (for frying)
• Tahini - 2 tablespoons (for drizzling)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Slice the eggplant into 1/2 inch thick rounds and place them in a colander. Sprinkle with salt and let them sit for 15 minutes to draw out excess moisture.
2. Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
3. In a bowl, mix rice flour, black pepper, cumin, and paprika.
4. Coat each eggplant slice with the rice flour mixture, ensuring an even coating.
5. In a large skillet, heat the olive oil over medium-high heat until shimmering.
6. Fry the eggplant slices in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy. Add more oil if needed.
7. Remove the fried eggplant and place them on paper towels to drain excess oil.
8. Serve the fried eggplant warm, drizzled with tahini and garnished with chopped parsley.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 32 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, eggplant helps combat oxidative stress.
• High in fiber, it supports digestive health and helps maintain a healthy weight.

Tags