Crispy fried shawarma spiced eggplant slices are a tempting culinary delight, enticing taste buds with their flavorsome fusion of spices and satisfying crunch. This delectable dish is an exemplary representation of culinary creativity, transforming the humble eggplant into an extraordinary delicacy. By slicing the eggplants into thin rounds, coating them in a harmonious blend of shawarma spices, and frying them to perfection, a symphony of textures and tastes is created that lingers on the palate. This article will guide you through the steps to create your own crispy fried shawarma spiced eggplant slices, ensuring a successful culinary adventure.
Here are our top 8 tried and tested recipes!
BEST CRISPY FRIED EGGPLANT RECIPE
These fried eggplants are so crispy on the outside and so juicy on the inside. Really quick and easy recipe. Great side dish or appetizer for the weekend or holidays. A must try recipe!
Provided by TheCookingFoodie
Categories Find Vegetarian Recipes Side Dishes Appetizers Dinner Recipes Lunch Recipes Christmas Recipes Thanksgiving Recipes
Yield 6
Number Of Ingredients 7
Steps:
- 1. Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper. 4. Heal oil in large skillet over high heat. 5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towel.
CRISPY FRIED EGGPLANT (AUBERGINE)
Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.
Provided by evelync
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and slice into 1/4 inch slices.
- Add salt to egg and beat.
- Add cheese to breadcrumbs.
- Dip eggplant slices into cornstarch and shake off excess.
- Dip into egg.
- Press breadcrumb onto slices.
- Fry till golden.
- Salt to taste.
CRISPY EGGPLANT FRIES
Steps:
- Peel the eggplant using a sharp knife or vegetable peeler. Slice it into 1/4-inch-thick sticks about 3 inches in length.
- Put about 2 inches of oil in a deep, heavy saucepan and heat to 370 F (188 C).
- Put the flour in a shallow bowl. In another bowl, beat the egg with the water. Put the breadcrumbs in a third bowl.
- Sprinkle the eggplant pieces lightly with salt and freshly ground black pepper.
- Roll the eggplant pieces in the flour, shake off any excess, and then dip into egg mixture. Let excess egg drip off before rolling the strips in the breadcrumbs to coat.
- Fry the coated eggplant pieces in the hot oil until golden brown, about 2 to 3 minutes, turning them as they cook.
- Transfer the eggplant strips to paper towels to drain and sprinkle lightly with kosher salt. Serve hot with lemon halves or a dip, if desired.
Nutrition Facts : Calories 366 kcal, Carbohydrate 30 g, Cholesterol 31 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 126 mg, Sugar 7 g, Fat 26 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CRISPY FRIED SHAWARMA-SPICED EGGPLANT SLICES
This is fried Eggplant recipe like you've never tasted before-crispy on the outside from the panko and flavorful from the Middle Eastern Shawarma spices.
Provided by tw
Categories Hors D'Oeuvre
Yield Serves 8
Number Of Ingredients 21
Steps:
- Combine the dry spices in a medium mixing bowl and stir to combine.
- Peel the eggplant and remove the stem end. Slice lengthwise, ( the long way) into slices between ¼ and ½ inch thick. You should get 8 slices per eggplant. Place the slices on a baking rack set over a rimmed baking sheet. Coat the eggplant with the 3 tablespoons of salt and set aside.
- In a shallow dish pie dish or bowl, mix the chickpea flour, flour, half of the shawarma spice mix, and the remaining 1 tablespoon salt. In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Set next to the flour mixture dish. Place the panko breadcrumbs and remaining shawarma spice mix into another shallow pie dish or bowl and stir to combine. Set the panko mixture next to the egg mixture. Position the three plates near the stove. Line a large platter with paper towels and place it on the other side of the stove.
- Heat the oil in a large cast-iron skillet or deep, straight-sided saucepan and set over medium heat to 365°F to 375°F.
- While the oil is heating, wash the eggplant well, rinsing each piece in cold water to remove the salt and any brown liquid that has exuded.
- Place 2 moist eggplant slices in the flour mixture and coat evenly and completely, shaking off any excess. Dip each slice into the egg mixture and then into the panko mixture, making sure to coat completely. Carefully place the eggplant slices into the preheated oil, one at a time, without overcrowding the pan. Cook for about 2 minutes, or until the bottom is nicely browned, turn with tongs, and cook for 2 to 3 minutes, until the other side is browned. Remove and drain them on the paper-towel-lined platter. Repeat with the remaining eggplant, working in batches of no more than 2 pieces at a time.
CRISPY FRIED SHAWARMA-SPICED EGGPLANT SLICES
Steps:
- Peel the eggplant and remove the stem end. Slice lengthwise, ( the long way) into slices between ¼ and ½ inch thick. You should get 8 slices per eggplant. Place the slices on a baking rack set over a rimmed baking sheet. Coat the eggplant with the 3 tablespoons of salt and set aside. In a shallow dish pie dish or bowl, mix the chickpea flour, flour, half of the shawarma spice mix, and the remaining 1 tablespoon salt. In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Set next to the flour mixture dish. Place the panko breadcrumbs and remaining shawarma spice mix into another shallow pie dish or bowl and stir to combine. Set the panko mixture next to the egg mixture. Position the three plates near the stove. Line a large platter with paper towels and place it on the other side of the stove. Heat the oil in a large cast-iron skillet or deep, straight-sided saucepan and set over medium heat to 365°F to 375°F. While the oil is heating, wash the eggplant well, rinsing each piece in cold water to remove the salt and any brown liquid that has exuded. Place 2 moist eggplant slices in the flour mixture and coat evenly and completely, shaking off any excess. Dip each slice into the egg mixture and then into the panko mixture, making sure to coat completely. Carefully place the eggplant slices into the preheated oil, one at a time, without overcrowding the pan. Cook for about 2 minutes, or until the bottom is nicely browned, turn with tongs, and cook for 2 to 3 minutes, until the other side is browned. Remove and drain them on the paper-towel-lined platter. Repeat with the remaining eggplant, working in batches of no more than 2 pieces at a time.
SPICY EGGPLANT SLICES WITH VARIATION (INDIAN)
I based this on how my mother makes it. She got it from our neighbors in the western part of India. Spice mix are guesstimates. Adjust to your taste
Provided by Sana7149
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make slits on the eggplant slices.
- Mix all the other ingredients ( spices) except the oil.
- Add about a tablespoon of water to wet the mix.
- Apply the spice mix on the eggplant slices.
- Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
- Turn over the eggplant slices and pour some more oil and fry.
- Complete with the remaining slices.
- Serve with Indian bread.
- Note: I try to use as much less oil as possible.
- Variation:.
- Cut up the eggplant into thin strips.
- Heat the oil.
- Put all the ingredients (except eggplant) and saute for 2-3 minutes.
- Add eggplant strips.
- Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
- Enjoy this easier version :).
Nutrition Facts : Calories 317.8, Fat 31.5, SaturatedFat 4.7, Sodium 26.8, Carbohydrate 10, Fiber 5, Sugar 3.3, Protein 2
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
CRISP FRIED EGGPLANT
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Categories Appetizer Side Fry Quick & Easy Eggplant Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish or first course
Number Of Ingredients 8
Steps:
- Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
Tips:
- Choose the right eggplant: Select firm, small to medium-sized eggplants with smooth, unblemished skin. Younger eggplants tend to have fewer seeds and a milder flavor.
- Slice the eggplant evenly: Cut the eggplant into uniform slices to ensure even cooking. If the slices are too thick, they may not cook through properly, and if they are too thin, they might burn easily.
- Soak the eggplant slices: Soaking the eggplant slices in salted water helps to remove some of the bitterness and excess moisture, resulting in a more tender and flavorful final product.
- Season the eggplant well: Don't skimp on the spices and herbs when seasoning the eggplant. The shawarma spice blend provides a delicious Middle Eastern flavor, but you can also add other spices and herbs of your choice, such as cumin, coriander, paprika, or cayenne pepper.
- Use a good quality oil for frying: Choose a high-heat cooking oil with a neutral flavor, such as canola oil, vegetable oil, or grapeseed oil. This will help to prevent the eggplant from absorbing too much oil and becoming greasy.
- Fry the eggplant in batches: Don't overcrowd the pan when frying the eggplant slices. This will prevent them from sticking together and ensure that they cook evenly.
- Serve the eggplant hot or cold: Crispy fried shawarma-spiced eggplant slices can be served as a main course, a side dish, or an appetizer. They are delicious on their own or paired with dips, sauces, or salads.
Conclusion:
Crispy fried shawarma-spiced eggplant slices are a delicious and versatile dish that is perfect for any occasion. With its unique blend of spices and herbs, this dish is sure to tantalize your taste buds. Whether you serve it as a main course, a side dish, or an appetizer, this dish is sure to be a hit. So next time you're looking for a new and exciting way to cook eggplant, give this recipe a try. You won't be disappointed!
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