INGREDIENTS:
- 2 pcs. large-sized eggplant
- 2 cups breadcrumbs
- 2 pcs. egg
- 2 tbsp. cornstarch
- 2 tsp. salt
- ¼ tsp. paprika powder
- ⅛ tsp black pepper powder
- Cooking oil, for frying
For the dipping (optional):
- 2tbsp. sour cream
- 2 tbsp. natural yogurt
- Extra virgin olive oil, a drizzle
- 1 tbsp. coriander leaves
- ⅛ tsp. black pepper powder
- ¼ tsp. salt
HOW TO COOK:
- Cut the eggplant into slices ½″ thick and then into 1″ width.
- Lay eggplant sticks on a layer of kitchen paper avoiding overlaps.
- Pour the salt all over and then cover them with another layer of kitchen paper.
- Place a weight on it for 30 minutes to squeeze out the excess of water.
- Remove the weight and the kitchen paper.
- Season the eggplant sticks with black pepper and paprika powder. Then pour cornstarch all over.
- Beat the eggs in a flat dish and pour the breadcrumbs on another plate.
- Coat the eggplant sticks with the beaten eggs and successively on the breadcrumbs.
- Heat a large pan with cooking oil and fry the sticks until golden brown.
For the dipping (optional):
- Mix the sour cream with the yogurt, salt and the black pepper powder.
- Top with coriander leaves and a drizzle of extra virgin olive oil.
SOURCE: panlasangpinoyrecipes.com
Also try: Easy Fried Eggplant Recipe
