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.
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abigail Rae
[email protected]This is the perfect recipe for a summer party.
Anu Thapaliya
[email protected]I can't believe I've never tried this before!
Preston Vance
[email protected]This is definitely going on my must-try list.
Queen Tifar
[email protected]I'm going to make this for dinner tonight.
Toni Smith
[email protected]This looks amazing!
Cookie Little
[email protected]I can't wait to try this!
Yiannis Anagnostopoulos
[email protected]I would definitely recommend this recipe.
tehreem fatima
[email protected]Delicious!
Don Simon
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Liane Amstrong
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The shawarma spices really made a difference.
Chloe Bone
[email protected]These eggplant slices were so good! I loved the combination of spices. I served them with hummus and pita bread.
Kendra Crump
[email protected]I've never cooked eggplant before, but this recipe made it easy. The slices were crispy and flavorful. I will definitely be making this again.
Qtr Qtr
[email protected]I made this dish last night and it was a hit! The eggplant was crispy on the outside and tender on the inside. The shawarma spices gave it a delicious flavor.
Rohit Mahra
[email protected]Crispy fried shawarma spiced eggplant slices turned out amazing! The flavors were on point and the texture was perfect. My family loved it!