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Crispy Eggplant

Crispy Eggplant
Crispy Eggplant

I think eggplant (aubergine) is one of my favourite vegetables. This recipe is just scrumptious in all ways possible.

This recipe yields the perfect side dish for 2 portions.


1 big eggplant (peeled & sliced into 1.5 cm round wheels)

1/2 cup of AP flour

1/2 cup corn flour

3 tablespoons of salt

2 eggs (beaten)

2 sprigs of green onion (chopped)

1 tablespoon of pomegranate seeds

3 tablespoon of sesame paste

1/2 lemon

1 garlic clove (mashed)

Oil to fry


  1. Salt the eggplant liberally and place in a colander, set aside for 30 minutes. Place the end plants in between paper towels so it soaks off any liquid from them.

  2. Set a breading station: with the flours and eggs in two different bowls.

  3. Make a tahini sauce by mixing: the sesame paste, lemon and garlic and season with salt, whisky steadily, it will look weird for a while but just keep at it will get smooth.

  4. Start breading the eggplant by first dipping it in the end and then in the flour mixture and then a second time same procedure, first egg, then flour.

  5. Fry in a hot oil until crispy browned. Place in a paper towel after frying to take any excess oil.

  6. Sever warm, sprinkle the pomegranate seeds, and drizzle the tahini sauce, dress with chopped green onions.




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