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Crispy Eggplant

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

1 h servings 267 cals
Original recipe yields 6 servings

Directions

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  1. Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
  2. 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.
  3. Press eggplant slices into bread crumb mixture to coat both sides.
  4. Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
  5. Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.

Footnotes

  • Cook's Note:
  • Process stale bread into bread crumbs instead of using dry bread crumbs if desired.

Nutrition Facts


Per Serving: 267 calories; 12.7 g fat; 38.7 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 624 mg sodium. Full nutrition

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