I love, love this vegetable because it’s so versatile, and you can use it in so many dishes. If you’ve never been a fan of eggplant, you have to try panko fried eggplant 🍆🍆, pillowy and crispy at the same time, dipped in a creamy marinara. Absolutely delicious.
Ingredients
- 2 globe eggplants medium size
Batter
- 1 cup flour
- 3/4 cup cornflour
- 1 egg
- 1 tbs paprika
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp onion powder
- 2 tsp salt
- 1 1/2 cups water + 2 tbs
- Panko + all purpose seasoning
- Neutral oil for frying
- Creamy marinara sauce:
- Your favorite marinara sauce + heavy cream
Instructions
- Peel the eggplant and cut in half lengthwise making sure the stem stays attached. Cut lengthwise tentacle like along the eggplant making sure to leave 1/4 inch from the top, any thick pieces cut in half so that it’s uniform in size.
- Immerse in salted water while making the batter to get rid of bitterness.
- Make the batter by mixing all the ingredients then the water slowly until you get the right consistency. It should be like a pancake batter.
- Take the eggplant out of the water and dry completely this step is non-negotiable so the batter can stick and the breadcrumbs.
- Prepare a tray with panko and all purpose seasoning.
- In a pan add neutral oil enough for shallow frying, heat the oil on medium heat.
- Place the eggplant in the batter making sure it’s covered completely don’t miss the inside.
- Cover with panko then fry until golden on both sides. Drain on a wire rack while preparing the dipping sauce.
Notes
- You control the heat when frying between two medium and low!