Middle Eastern · Lunch
Fried Eggplant Slices (Dairy-Free)
Crisp fried eggplant rounds coated in a seasoned panko crust, seared until golden and served with a dairy-free lemon-tahini sauce spiked with garlic and parsley. The exterior turns crunchy while the eggplant inside softens, delivering a Middle Eastern-inspired snack or light plate with bright, nutty, savory flavor.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
418Calories
12.1gProtein
28.4gFat
32gCarbs
5.3gSugar
7.5gFiber
1008mgSodium
186mgChol
4.1gSat Fat
615mgPotassium
125mgCalcium
3mgIron
0.5mcgVitamin B12
12mgVitamin C
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, lay on a tray, salt both sides; let sit 10 minutes until moisture beads appear.
2
Dredge
Pat eggplant dry, coat in flour, dip in egg, and press into panko mixed with cumin and paprika until fully crusted.
3
Fry
Heat olive oil over medium heat until shimmering, then fry eggplant rounds 3 to 4 minutes per side until deep golden and crisp.
4
Drain
Transfer fried eggplant to a paper-towel-lined plate and rest 2 minutes so crust sets and excess oil absorbs.
5
Whisk
Mince garlic and whisk together with tahini, lemon juice, and water until sauce turns smooth and pourable.
6
Plate
Arrange eggplant slices on a plate, drizzle with tahini sauce, and scatter chopped parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g eggplant
- 1 tsp1 tsp salt
- 1/2 cup60g all-purpose flour
- 22 eggs
- 1 cup100g panko breadcrumbs
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 6 tbsp90ml olive oil for pan-frying
- 2 clove2 clove garlic
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 2 tbsp30ml water
- 2 tbsp2 tbsp parsley
