June 16, 2018
Snacks, Vegetables, Eggplant,
Appetizers, Budget-Friendly, Quick Meals, Entertaining, Fall/Autumn, Weeknight Meals, Stove Top, Gluten-Free, Vegetarian, Hot Appetizers, Kosher Dairy more
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"The secret to golden crunchy eggplant is to salt the eggplant before frying. Don't skip this step, or you'll have a soggy mess!"
Trim and discard the top of the eggplants. Cut the eggplants into 1/4 inch thick slices and place them in a large mixing bowl. Sprinkle with 1½ teaspoons of the salt, toss to coat, and leave covered at room temperature for one hour. After an hour, discard the liquid from the eggplant slices and pat them dry with paper towels.
In a medium bowl, whisk the egg, chile powder, black pepper, and remaining ½ teaspoon of salt. Fold the eggplant slices into the mixture to coat evenly. Place the semolina in a small shallow bowl and set aside.
Heat the oil in a medium skillet over medium-high heat. When the oil is hot, use tongs to take one slice of eggplant from the egg batter, shake it to remove any excess liquid and then dip it into the semolina, coating both sides evenly. Shake off any excess. Fry in the hot oil until golden brown on both sides, and place on a tray lined with absorbent paper towels.
Prepare the remaining eggplant slices similarly and serve them with the herbed yogurt dip.
Toast the cumin and coriander seeds in a small skillet on medium-high heat for about 30 to 45 seconds until the seeds start to brown and just begin to release their aroma. Immediately transfer the seeds to a mini blender and pulse several times to partially grind the seeds. Add the remaining ingredients and pulse on high speed until smooth and combined. Taste and adjust seasoning if necessary. Serve with the fried eggplant.
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