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Egg-fried eggplant

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Ingredients for 4 servings:

  • 4 eggplant(s), not too large
  • 3 eggs
  • 4 tbsp flour
  • Salt
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from the Philippines

Wash the eggplants thoroughly, leaving the skin on and the stem on. Pierce the eggplants all over with a fork and roast in the oven until tender. Let them cool slightly and then carefully peel off the skin. Flatten the eggplants slightly, making sure you can hold them firmly by the stem. Make a batter with the eggs, flour, and salt. Hold the flattened eggplants by the stem and dip them in the egg. Fry in oil until browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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