Moroccan Fried Eggplant
Crispy, aromatic, and bursting with bold spices, this Moroccan Fried Eggplant recipe is a mouthwatering take on a beloved Mediterranean-inspired favorite. Perfectly golden rounds of tender eggplant are coated in a flavorful blend of cumin, paprika, turmeric, and garlic powder, then fried to perfection for an irresistible crunch. This easy-to-follow recipe balances the eggplant's natural creaminess with a spiced breadcrumb coating that delivers unbeatable texture and taste. Ready in just 35 minutes, this dish makes an ideal appetizer, side, or snack that's sure to impress. Pair it with your favorite dipping sauce and garnish with a sprinkle of fresh parsley for a presentation as stunning as the flavors. Perfect for fans of Moroccan cuisine and crispy fried delights!
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Recipe Information
Ingredients
- 2 medium eggplant
- 100 grams all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 150 grams breadcrumbs
- 500 milliliters vegetable oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and slice the eggplants into 1/4-inch thick rounds. Sprinkle them lightly with salt and place them on a paper towel-lined tray. Let them sit for 10 minutes to draw out excess moisture.
In a shallow bowl, mix the all-purpose flour, cumin, paprika, garlic powder, turmeric, salt, and black pepper.
In a second shallow bowl, whisk the eggs until well combined.
In a third shallow bowl, place the breadcrumbs.
Pat the eggplant slices dry with a paper towel. Dip each slice into the flour mixture, ensuring it is evenly coated. Shake off excess flour.
Next, dip the floured eggplant slice into the beaten eggs, then coat it in the breadcrumbs, pressing gently to adhere the breadcrumbs to the slice. Repeat for all slices.
Heat the vegetable oil in a deep frying pan or skillet over medium heat until it reaches 350°F (175°C). Test the oil by dropping in a small breadcrumb—it should sizzle immediately.
Carefully add the breaded eggplant slices to the hot oil in batches, avoiding overcrowding the pan. Fry each slice for 2-3 minutes per side, or until golden brown and crispy.
Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
Serve the Moroccan fried eggplant hot with a sprinkle of fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
5165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.0 g | 594% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 284.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6086 mg | 265% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 46.3 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2666 mg | 57% | |
*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.
