Fried eggplant, also known as baigan, melongene, or aubergine, is a delicious and nutritious vegetable that is popular in many cuisines around the world. This vegetable is low in calories and high in fiber, making it an excellent choice for those who are looking to lose weight or maintain a healthy diet. Additionally, it is rich in antioxidants that help to protect the body against free radical damage and reduce the risk of chronic diseases.
One of the key benefits of fried eggplant is its versatility in the kitchen. It can be used in a variety of dishes, including curries, stews, stir-fries, and salads. It pairs well with a range of spices and herbs, allowing for endless culinary possibilities. Additionally, eggplant is a good source of nutrients such as potassium, folate, and vitamins C and K. Overall, including fried eggplant in your diet can provide a range of health benefits while also adding delicious flavor and texture to your meals.
Prep Time: 10minutes
Cook Time: 15minutes
Total Time: 25minutes
Course: Appetizers
Cuisine: International /Fusion
Ingredients
- 1 eggplant baigan
- 2 eggs beaten
- 1 cup flour or breadcrumbs
- 1/2 tsp marjoram
- 1/2 tsp basil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 sprig chive chopped finely
- 2 leaves big leaf thyme chopped finely
- 5 leaves chadon beni chopped finely
- oil for frying I used coconut oil
Instructions
- Cut the eggplant into 1/2″ thick slices. Set aside.
- In a plate or bowl mix the flour or bread crumbs with the seasoning. (Note: You could adjust the seasoning to your liking. Feel free to add more chadon beni and chive!)
- To fry, dip the eggplant slices in the egg then in the seasoned flour and set aside for about 5 – 10 minutes.
- Then heat the oil over a medium flame and add the eggplant slices. Fry, on both sides, until golden brown and drain on paper towels.
- Sprinkle a little salt over the fried eggplant and / or serve with your favourite dip.
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Recipe © Simply Trini Cooking. All rights reserved.
Fried Eggplant
Ingredients
- 1 eggplant baigan
- 2 eggs beaten
- 1 cup flour or breadcrumbs
- 1/2 tsp marjoram
- 1/2 tsp basil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 sprig chive chopped finely
- 2 leaves big leaf thyme chopped finely
- 5 leaves chadon beni chopped finely
- oil for frying I used coconut oil
Instructions
- Cut the eggplant into 1/2″ thick slices. Set aside.
- In a plate or bowl mix the flour or bread crumbs with the seasoning. (Note: You could adjust the seasoning to your liking. Feel free to add more chadon beni and chive!)
- To fry, dip the eggplant slices in the egg then in the seasoned flour and set aside for about 5 – 10 minutes.
- Then heat the oil over a medium flame and add the eggplant slices. Fry, on both sides, until golden brown and drain on paper towels.
- Sprinkle a little salt over the fried eggplant and / or serve with your favourite dip.
