Deep Fried Eggplant Aubergine
Crispy, golden, and irresistibly flavorful, this Deep Fried Eggplant Aubergine recipe is the ultimate comfort food with a gourmet twist. Thick, tender slices of eggplant are bathed in a perfectly seasoned batter spiked with garlic and paprika, coated in crunchy breadcrumbs, and fried to perfection for a satisfying crunch in every bite. This dish is surprisingly easy to make and comes together in under 40 minutes—ideal for an appetizer, side dish, or even the star of a vegetarian feast. Pair these crispy eggplant slices with your favorite dipping sauce for an unforgettable flavor combination. Whether you’re hosting a gathering or indulging in a cozy night at home, this deep-fried delight is guaranteed to impress. Perfect for lovers of crispy fried vegetables, this recipe is sure to become a new household favorite.
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Ingredients
- 2 medium Eggplant (Aubergine)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 cup Water
- 1.5 cups Breadcrumbs
- 4 cups Vegetable oil (for frying)
Directions
Step 1
Wash and slice the eggplants into 1/4-inch rounds. Optionally, sprinkle each slice with a bit of salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Step 2
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
Step 3
Gradually whisk the water into the dry mixture until a smooth, pancake-like batter forms.
Step 4
Place the breadcrumbs in a shallow dish or plate for coating.
Step 5
Heat the vegetable oil in a deep frying pan or pot over medium heat, ensuring it reaches a temperature of 350°F (175°C). Use a kitchen thermometer for accuracy.
Step 6
Dip each eggplant slice into the batter, allowing any excess to drip off, then coat it thoroughly in the breadcrumbs.
Step 7
Carefully place the coated slices into the hot oil, frying no more than 3-4 slices at a time to avoid overcrowding. Fry until golden brown, about 3 minutes per side.
Step 8
Use a slotted spoon to remove the fried eggplant from the oil and transfer to a plate lined with paper towels to drain excess oil.
Step 9
Repeat the process with the remaining slices, ensuring the oil stays at the correct temperature between batches.
Step 10
Serve the deep-fried eggplant hot with your favorite dipping sauce or as part of a larger meal.
Nutrition Facts
| Serving size | (2094.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9392.0 |
| Total Fat 956.9g | 0% |
| Saturated Fat 137.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5371.4mg | 0% |
| Total Carbohydrate 270.1g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 32.9g | |
| Protein 41.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 174.2mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 1556.6mg | 0% |
Source of Calories