CRISPY EGGPLANT

Crispy Eggplant image

This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney.

Provided by Marsroses

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 eggplants, sliced 1/2-inch thick
coarse salt to taste
2 tablespoons sesame seeds
2 tablespoons chopped hazelnuts
1 teaspoon coriander seeds
½ teaspoon ground turmeric
½ teaspoon ginger powder
½ cup dry bread crumbs
2 tablespoons olive oil, or as needed
2 tablespoons chopped fresh cilantro, or to taste
1 pinch Espelette chile pepper flakes
sea salt to taste
1 cup mango chutney, or to taste

Steps:

Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
Press eggplant slices into bread crumb mixture to coat both sides.
Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 38.7 g, Fat 12.7 g, Fiber 8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 623.9 mg, Sugar 5 g

*** Explore more Crispy Eggplant Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #easy #summer #seasonal #taste-mood #savory