Fried eggplant is an incredibly simple yet satisfying dish that you can easily prepare at home. In this recipe, I’ve perfected a method to make the eggplant irresistibly crispy and flavorful, turning it into a mouthwatering treat that’s hard to resist. By coating the eggplant fingers in a seasoned batter and frying them to golden perfection, I’ve achieved a delightful crunch that contrasts beautifully with the tender, creamy interior of the eggplant. The addition of spices enhances the natural sweetness of the eggplant, creating a dish that’s both delectable and addictive. This is, without a doubt, the crispiest fried eggplant I’ve ever made, and it’s sure to become a favorite in your kitchen as well.
What makes this recipe so appealing is its simplicity and speed. With just a few basic ingredients—eggplant, flour, eggs, and a blend of spices—you can create a dish that’s not only quick to prepare but also incredibly tasty. It’s a fantastic way to enjoy eggplant, especially if you’re looking for a new and exciting way to incorporate this versatile vegetable into your meals. Whether you’re cooking for a family dinner or hosting a casual get-together, these crispy eggplant fingers are sure to be a hit.
For the best experience, serve the fried eggplant immediately while it’s still hot and crisp. Pair it with your favorite dipping sauce—whether it’s a tangy vinegar-based dip, a creamy garlic sauce, or a spicy mayo—to elevate the flavors even further. This dish also makes for an excellent pulutan (finger food) to enjoy with a cold drink, perfect for relaxing evenings or social gatherings.
Give this easy fried eggplant recipe a try, and you’ll see why it’s a crowd-pleaser. It’s a delicious, fuss-free way to enjoy eggplant that’s crispy, flavorful, and utterly satisfying!
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Cooking Video Recipe: Fried Eggplant Recipe
Fried eggplant is an incredibly simple yet satisfying dish that you can easily prepare at home. In this recipe, I’ve perfected a method to make the eggplant irresistibly crispy and flavorful, turning it into a mouthwatering treat that’s hard to resist.
Peel and cut each eggplant in half lengthwise.
Then cut each half into sections in such a way that it looks like a five fingers.
Sprinkle it with salt over them and rub them.
Put it in a colander and then set it aside for 30 minutes to let the eggplant juice drain. As a result, we get a crispy eggplant.
In a bowl, sift the flour, corn starch, and baking powder to get rid of any lumps.
Add water a little at a time, gradually. Whisk everything together until it's smooth.
Add turmeric powder, salt, and pepper powder. To combine, mix everything together. Add additional water as needed to reach the consistency of the batter.
Dredge each piece of eggplant in the flour, then coat in the prepared batter, and finally dredge in the breadcrumbs.
Put it in a container and set it aside for 15 minutes so that the breadcrumbs get well set.
In a pan, heat cooking oil over medium heat.
Fry the coated eggplant over low to medium heat for a few minutes.
Check the eggplant. Turn it once you see that little golden brown color forming.
Once the eggplant is fully cooked, remove it from the fryer and use a plate with a paper towel to absorb the excess oil, then serve.
Best to serve it while still crisp with your favorite dipping sauce. Mine, I love to dip in a hot and spicy sauce.
Happy cooking, Share and Enjoy.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.