Fried Eggplant

Fried Eggplant is a delightful Moroccan appetizer, featuring tender slices of eggplant coated in a spiced chickpea flour batter and fried to perfection. This dish is served hot, often accompanied by a zesty dipping sauce, making it a flavorful start to any meal.

Ingredients

• Eggplant - 1 medium (about 250g)
• Chickpea flour (besan) - 100g
• Water - 150ml
• Garlic powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Fresh parsley - for garnish

Steps

1. Slice the eggplant into rounds about 1 cm thick and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
2. In a mixing bowl, combine chickpea flour, garlic powder, cumin, paprika, salt, and black pepper. Gradually add water and whisk until you have a smooth batter.
3. Rinse the eggplant slices under cold water to remove excess salt and pat them dry with a paper towel.
4. Heat vegetable oil in a deep frying pan over medium heat until hot. You can check if the oil is ready by dropping a small amount of batter into it; if it sizzles, the oil is ready.
5. Dip each eggplant slice into the batter, ensuring it is evenly coated, and carefully place it in the hot oil.
6. Fry the eggplant slices in batches for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
7. Serve hot, garnished with fresh parsley, alongside a dipping sauce if desired.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, which aids digestion.
• Low in calories, making it a healthy appetizer option.

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