Breaded coconut eggplant from Naura

Ingredients for 4 servings:

• 2 eggplant(s)
• 4 limes
• 1 sheet of nori seaweed
• 1 tbsp white wine vinegar
• salt and pepper
• some flour
• n. B. water
• 1 pack of coconut flakes
• 100 ml oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

Peel the eggplants and cut into 1 cm thick slices. Add salt and let stand for a while to allow the water to escape. Then squeeze dry. Place the slices in a sealable container, squeeze the limes, and add the juice to the eggplants. Add salt to taste. Tear the nori sheet and add it to the eggplants, along with the white wine vinegar. Mix everything together and leave it sealed for 12 hours. The next day, for a breading station, mix some flour with water until it forms a paste (it shouldn’t be too runny; add more if needed). Spread the coconut flakes on another plate. Remove the eggplant slices from the marinade, first in the flour mixture, then in the coconut flakes. Meanwhile, heat the oil in a small saucepan and, once hot, add the breaded slices and fry. Repeat until all the eggplant slices are fried. Serve with rice.