Deep Fried Eggplant Aubergine
Crispy, golden, and irresistibly flavorful, this Deep Fried Eggplant Aubergine recipe is the ultimate comfort food with a gourmet twist. Thick, tender slices of eggplant are bathed in a perfectly seasoned batter spiked with garlic and paprika, coated in crunchy breadcrumbs, and fried to perfection for a satisfying crunch in every bite. This dish is surprisingly easy to make and comes together in under 40 minutes—ideal for an appetizer, side dish, or even the star of a vegetarian feast. Pair these crispy eggplant slices with your favorite dipping sauce for an unforgettable flavor combination. Whether you’re hosting a gathering or indulging in a cozy night at home, this deep-fried delight is guaranteed to impress. Perfect for lovers of crispy fried vegetables, this recipe is sure to become a new household favorite.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 cup Water
- 1.5 cups Breadcrumbs
- 4 cups Vegetable oil (for frying)
Instructions
Wash and slice the eggplants into 1/4-inch rounds. Optionally, sprinkle each slice with a bit of salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
Gradually whisk the water into the dry mixture until a smooth, pancake-like batter forms.
Place the breadcrumbs in a shallow dish or plate for coating.
Heat the vegetable oil in a deep frying pan or pot over medium heat, ensuring it reaches a temperature of 350°F (175°C). Use a kitchen thermometer for accuracy.
Dip each eggplant slice into the batter, allowing any excess to drip off, then coat it thoroughly in the breadcrumbs.
Carefully place the coated slices into the hot oil, frying no more than 3-4 slices at a time to avoid overcrowding. Fry until golden brown, about 3 minutes per side.
Use a slotted spoon to remove the fried eggplant from the oil and transfer to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining slices, ensuring the oil stays at the correct temperature between batches.
Serve the deep-fried eggplant hot with your favorite dipping sauce or as part of a larger meal.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 34.5 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
