Fried eggplants

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 2 eggs
• 1 cup flour
• 1 cup breadcrumbs
• 1 tbsp soy sauce
• 1 tbsp soy sauce, sweet, e.g. Ketjab Manis
• 1 tbsp oyster sauce
• 1 tbsp palm sugar
• 1 tbsp curry paste, green Thai
• 1 pinch of salt
• Sunflower oil, for frying
• e.g. coriander leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Starter, slightly spicy!

First, prepare the marinade. To do this, mix together both soy sauces, oyster sauce, palm sugar, curry paste, and salt. Wash the eggplants and cut them into thin slices. Let the slices rest in the marinade for about 1/2 hour. If you need to do it quickly, mix them well in the marinade. Lightly beat the eggs with a fork. Then coat the slices in flour, then in the egg, and finally in the breadcrumbs. Place the eggplant slices in a pan with plenty of hot oil. Fry over medium heat until both sides are golden brown. Then briefly place them on a plate lined with kitchen paper to drain off the fat. Garnish with fresh coriander and serve. Tip: If you like it very spicy, you can also use red curry paste instead of green.