Acompañamiento
Crispy Eggplant
Crispy breadcrumb-coated eggplant slices fried until golden, with sesame seeds for crunch; a Filipino vegetarian side dish.
46 min2 porcionesMediaFilipino
Pasos
- 1
Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. Allow them to sit for 30 minutes to render some of their liquid and bitterness.
- 2
After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
- 3
In a large bowl or plate, place breadcrumbs and sesame seeds. In another bowl beat eggs with a pinch of salt and pepper.
- 4
Heat oil in a large skillet over high heat.
- 5
Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.
