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My review
Crispy Eggplant
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Marsroses
"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 267Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Process stale bread into bread crumbs instead of using dry bread crumbs if desired.