FilipinoMain course
Crispy Eggplant
This recipe for crispy eggplant starts with salting the slices, a crucial step that helps draw out moisture and any bitterness before they hit the pan. Once patted dry, each slice gets coated in a mix of breadcrumbs and sesame seeds, then fried until deeply golden. It's a simple way to get tender eggplant with a satisfying crunch, making it a great side dish or even a light main.
27 minServes 4
Method
5 steps · 27 min total
- 01
Slice and Salt Eggplant
Slice the eggplant into 1 cm (0.4-inch) rounds. Arrange them in a bowl and sprinkle generously with salt. Let them sit for 30 minutes; this helps draw out excess liquid and any bitterness. - 02
Rinse and Dry
After 30 minutes, rinse the eggplant slices thoroughly under cold water to wash off the salt. Pat them completely dry with a kitchen towel.
