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

Gallery

Recipe Summary

prep:
24 mins
cook:
6 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.

    Advertisement
  • 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.

Cook's Note:

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

Nutrition Facts

267 calories; protein 4.2g; carbohydrates 38.7g; fat 12.7g; sodium 623.9mg. Full Nutrition
Advertisement
Advertisement