Crispy Eggplant Popular Recipes

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Crispy Eggplant

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

Ingredients :

• 2 eggplants, sliced 1/2-inch thick
• coarse salt to taste
• 2 tablespoons sesame seeds
• 2 tablespoons chopped hazelnuts
• 1 teaspoon coriander seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ginger powder
• 1/2 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

Instructions :

Prep : 24M	Cook : 6M	Ready in : 1H

• 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.

Notes :

• Process stale bread into bread crumbs instead of using dry bread crumbs if desired.

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