Eggplants, also known as aubergines, are versatile vegetables that can be prepared in various ways. One popular cooking method is to fry them until crispy and then coat them in a spicy sauce. This combination of crispy texture and spicy flavor is a delight to the taste buds and can be enjoyed as an appetizer, side dish, or main course. In this article, we will explore some of the best recipes for crispy spicy eggplant.
Here are our top 3 tried and tested recipes!
CRISPY SPICY EGGPLANT
I wouldn't mind adding a side of eggplant to every last dish that I eat while on earth. I found this one on another recipe site.
Provided by Pikake21
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
- Mix all the other ingredients and check the taste.
- Add more salt or spices if needed.
- Heat a skillet and coat it generously with oil.
- Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
- Shallow fry only 4 slices at a time.
- Cover the slices with a lid so the eggplant cooks through.
- Turn them over once and do not recover.
- Remove them, and place on a plate.
- You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
- Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.
Nutrition Facts : Calories 282.4, Fat 2.5, SaturatedFat 0.3, Sodium 1188.5, Carbohydrate 53.6, Fiber 9.1, Sugar 7, Protein 12.1
CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE
Steps:
- Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels. In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside. Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through. To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta cheese and, if desired, fresh basil or parsley.
CRISPY EGGPLANT WITH SPICY TOMATO SAUCE
My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
- Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
- Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Nutrition Facts : Calories 237 calories, Carbohydrate 16 g, Cholesterol 120.5 mg, Fat 11.7 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 1009.7 mg, Sugar 5.9 g
Tips:
- Choose small to medium-sized eggplants, as they are less bitter and have fewer seeds.
- Slice the eggplant evenly so that they cook evenly.
- Soak the eggplant slices in salted water for 30 minutes to remove bitterness.
- Pat the eggplant slices dry before coating them in flour to prevent the flour from clumping.
- Use a light hand when coating the eggplant slices in flour, as too much flour will make them heavy.
- Heat the oil to a high temperature before adding the eggplant slices to prevent them from sticking to the pan.
- Cook the eggplant slices in batches to avoid overcrowding the pan.
- Flip the eggplant slices halfway through cooking to ensure that they are cooked evenly.
- Drain the eggplant slices on paper towels to remove excess oil.
- Serve the crispy eggplant slices warm with your favorite dipping sauce.
Conclusion:
Crispy spicy eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its crispy texture, spicy flavor, and addictive crunch, crispy spicy eggplant is sure to be a hit with everyone who tries it.
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