Crispy fried eggplant — salted to draw out bitterness, then coated in sesame breadcrumbs and fried until golden. A simple, crunchy Filipino-style side or snack.
- 1 large Egg Plants
- 1 cup Breadcrumbs
- 50g Sesame Seed
- 2 Eggs
- To taste Salt
- To taste Pepper
- For frying Vegetable Oil
Video
Preparation
- Slice the eggplant into 1cm (0.4-inch) slices, place in a bowl, sprinkle with salt, and leave for 30 minutes to draw out some liquid and bitterness.
- Wash off the salt and pat the slices dry with a towel.
- Put the breadcrumbs and sesame seeds in a large bowl or plate, and beat the eggs with a pinch of salt and pepper in another bowl.
- Heat oil in a large skillet over high heat.
- Dip each eggplant slice in egg, then in the crumb mixture, and place in the hot oil. Fry for 2 to 3 minutes on each side, until golden brown, then drain on paper towel.
