Rating: 3.5 stars 3.4
32 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 0

This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a shallow bowl, stir together the flour, cornmeal, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl.

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  • Heat the oil in a large skillet over medium heat. A few at a time, dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture. Fry the eggplant in the hot oil until golden brown. Drain on paper towels, and serve immediately.

Nutrition Facts

357 calories; protein 9.6g; carbohydrates 58.8g; fat 9.6g; cholesterol 62mg; sodium 28.8mg. Full Nutrition
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