Best 3 Crispy Fried Shawarma Spiced Eggplant Slices Recipes

CRISPY FRIED EGGPLANT (AUBERGINE)

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 SPICY EGGPLANT

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.

CRISP FRIED EGGPLANT

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.