Spanish · Dinner
Fried Battered Eggplant (Low-Calorie)
Crisp Spanish-style fried eggplant coated in a light seasoned batter and shallow-fried in minimal oil rather than deep-fried. Salted and rested eggplant slices reduce bitterness, panko batter delivers crunch, and a squeeze of lemon plus paprika-spiked yogurt dip round out this lighter tapas classic.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
319Calories
11.8gProtein
18.3gFat
26.7gCarbs
5.1gSugar
4.9gFiber
1023mgSodium
161mgChol
3.9gSat Fat
598mgPotassium
112mgCalcium
2.2mgIron
0.4mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds, salt both sides, rest 20 minutes until moisture beads appear, then pat dry.
2
Dredge
Set up three bowls with flour, beaten egg, and panko mixed with 1/4 tsp smoked paprika; coat each eggplant slice in flour, then egg, then panko.
3
Fry
Heat olive oil in a nonstick skillet over medium heat until shimmering, then fry breaded slices 2–3 minutes per side until deep golden brown and crisp.
4
Plate
Transfer to paper towels to drain, stir yogurt with remaining paprika into a dip, arrange eggplant on a plate with parsley, and serve with dip and lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g eggplant
- 1 tsp1 tsp salt (for salting the eggplant)
- 4 tbsp32g all-purpose flour
- 22 small eggs, beaten
- 1/2 cup30g panko breadcrumbs
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp28g olive oil, for shallow-frying
- 4 tbsp60g plain yogurt
- 1/2 tsp1/2 tsp smoked paprika (for the dip)
- 22 lemon wedge
- 2 tbsp2 tbsp parsley, for garnish
