Crispy eggplants

Ingredients for 2 servings:

• 1 medium-sized eggplant(s), approx. 250 g
• ½ tsp salt
• 1 tsp, levelled sugar
• 4 tbsp wheat flour
• 2 tbsp cornstarch
• some water
• 150 g chips, tortilla
• Oil, for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Eggplant slices in tortilla breading

Wash the eggplants and cut into slices about 0.5 cm thick. Sprinkle with salt and sugar and let them sweat on a board for about 15 minutes. Then pat the eggplants dry with kitchen paper. Place the flour on a plate. Mix the cornstarch with a little water (it shouldn’t be too thick, but not completely runny either). Crumble the tortilla chips in a freezer bag with a rolling pin and then place them on a plate. Coat the eggplant slices first in flour, then in the cornstarch mixture, and finally in the tortilla crumbs. Fry the breaded eggplant slices in batches in a pan for about 2 minutes on each side. Briefly degrease the cooked eggplant slices on kitchen paper.