01
Step 1
Slice 1-2 eggplants into rounds about 1/4 inch thick. Toss them in a big bowl with water and a teaspoon of salt. Let them soak for at least 20 minutes until they soften a bit.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Drain the eggplant slices and pat them dry with paper towels to get rid of any extra moisture.
03
Step 3
Place the slices in a bowl or on a plate, then sprinkle a couple of pinches of salt and chili powder over them. Give them a good toss so the spices stick evenly.
04
Step 4
In another bowl, mix together some breadcrumbs, white sesame seeds, and chopped coriander leaves.
05
Step 5
Dip each spiced eggplant slice into beaten eggs, making sure both sides are coated, then press them into the breadcrumb mix so they’re nicely covered.
06
Step 6
Heat some oil in a frying pan over medium-low heat, then fry the eggplant slices until they turn golden and crispy, about 3-4 minutes per side.
07
Step 7
Drain the fried slices on paper towels to soak up extra oil, then serve them warm with your favorite chutney or dipping sauce.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Make sure to slice the eggplant evenly for consistent cooking.
- Pat the slices dry before coating to help the batter stick better.
- Fry or bake until golden brown for the best crunch.
Why you’ll love it
These snacks are a delicious way to enjoy eggplant with a satisfying crunch. They are perfect for a quick bite or a party appetizer. The crispy texture pairs well with a variety of dips and flavors.
Serving ideas
Serve warm with a side of marinara sauce, garlic aioli, or your favorite spicy dip. They also go well with a fresh salad or as a crunchy addition to a sandwich.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to keep them crispy instead of using a microwave.
