Are you a fan of eating eggplant? That mouthwatering flavor and velvety texture? What if we substitute crispy textures for the creamy ones? Okay, how about a texture that is both crispy on the exterior and creamy on the inside? Yes, I am referring to fried, crispy eggplant. I love munching on this food. It explodes in your mouth because it is so delicious. You must give it a try immediately if you haven’t already. Let’s get this delightful snack made quickly. Alright, dieters, feel free to take advantage as this is your cheat dinner hehe.
Crispy. CheatMeal. Snack. Delicious.
- Yield: 2 person
- Prep time: 5 minutes
- Cooking time: 10 minutes
Nutrition: Per serving
|
Total Energy
|
Protein
|
Total Fat
|
Total Carb
|
Fibre
|
Sodium
|
|---|---|---|---|---|---|
|
420Kcal
|
3.5g
|
25.5g
|
48.5g
|
16.7g
|
4680mg
|
Ingredients:
- One eggplant (medium)
- 1 tbsp rice flour
- 1 tbsp corn flour
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Vegetable oil, enough for frying
Method:
First, slice the eggplant into thin slices but remember not to slice them too thin, okay? Make sure the eggplant pieces are dry enough by using kitchen tissues. Add all the spices together and mix well. The last step is to add some oil into the pan and wait for 5 minutes. Keep the flame at medium. Fry the eggplants for 2-3 minutes until both sides get brown and crispy. Do not over fry, otherwise they will burn and give a bitter taste.
Nutritionist, MSc
Nutritional Recipe Creator
