Filipino · Vegetarian
Crispy Eggplant
Golden-fried eggplant slices coated in seasoned breadcrumbs and sesame seeds for extra crunch and flavor. This simple preparation transforms humble eggplant into a crispy, satisfying dish that works as an appetizer or side dish.
The Method
Instructions
First things first, grab your eggplants and slice them into about 1 centimeter thick pieces, which is roughly 0.4 inches. You want the slices to be consistent so they cook evenly. Once sliced, pop them into a big bowl and sprinkle a good amount of salt all over. This step is super important because the salt will help draw out some of the eggplant's natural moisture and that slight bitterness it can have. Let them sit there for around 30 minutes. You'll notice some liquid pooling at the bottom of the bowl, and that's exactly what we want!
After those 30 minutes have passed, it's time to rinse off all that salt. Give the eggplant slices a good wash under cold running water to remove the excess saltiness. Then, take some paper towels or a clean kitchen towel and gently pat each slice dry. This drying step helps the eggplant get crispier when you fry it, so don't skip it!
Now, let's get your dredging station set up. In one large bowl or plate, mix together the breadcrumbs and the sesame seeds. The sesame seeds will add a lovely nutty crunch that's just perfect. In another bowl, crack in 2 eggs and beat them well with a pinch of salt and some freshly ground pepper. This egg wash will help your breadcrumbs stick beautifully to the eggplant.
Next, heat up your vegetable oil in a large skillet over high heat. You want the oil nice and hot before frying so your eggplant slices get that gorgeous golden crisp without soaking up too much oil. A hot oil surface is key to that amazing crunch!
Alright, here's the fun part. Take each eggplant slice and dip it first into the egg mixture, making sure it's fully coated, then dredge it in the breadcrumb and sesame seed mix, pressing gently so the coating sticks well. Carefully place the coated slices into the hot oil. Fry them for about 2 to 3 minutes on each side. Keep an eye out for a beautiful golden brown color and that irresistible crisp texture. Once done, transfer the slices onto paper towels to drain off any excess oil. This little step keeps them deliciously crisp and not greasy at all.
After those 30 minutes have passed, it's time to rinse off all that salt. Give the eggplant slices a good wash under cold running water to remove the excess saltiness. Then, take some paper towels or a clean kitchen towel and gently pat each slice dry. This drying step helps the eggplant get crispier when you fry it, so don't skip it!
Now, let's get your dredging station set up. In one large bowl or plate, mix together the breadcrumbs and the sesame seeds. The sesame seeds will add a lovely nutty crunch that's just perfect. In another bowl, crack in 2 eggs and beat them well with a pinch of salt and some freshly ground pepper. This egg wash will help your breadcrumbs stick beautifully to the eggplant.
Next, heat up your vegetable oil in a large skillet over high heat. You want the oil nice and hot before frying so your eggplant slices get that gorgeous golden crisp without soaking up too much oil. A hot oil surface is key to that amazing crunch!
Alright, here's the fun part. Take each eggplant slice and dip it first into the egg mixture, making sure it's fully coated, then dredge it in the breadcrumb and sesame seed mix, pressing gently so the coating sticks well. Carefully place the coated slices into the hot oil. Fry them for about 2 to 3 minutes on each side. Keep an eye out for a beautiful golden brown color and that irresistible crisp texture. Once done, transfer the slices onto paper towels to drain off any excess oil. This little step keeps them deliciously crisp and not greasy at all.
Pairs Well With
