- 2 eggplants, sliced 1/2-inch thick
- coarse salt to taste
- 2 tablespoons sesame seeds
- 2 tablespoons chopped hazelnuts
- 1 teaspoon coriander seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ginger powder
- 1/2 cup dry bread crumbs
- 2 tablespoons olive oil, or as needed
- 2 tablespoons chopped fresh cilantro, or to taste
- 1 pinch Espelette chile pepper flakes
- sea salt to taste
- 1 cup mango chutney, or to taste
- Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
- Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
- Press eggplant slices into bread crumb mixture to coat both sides.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
- Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.
08/19/2019
recipepes.com
crispy eggplant, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
