Middle Eastern · Lunch
Fried Eggplant Slices
Crisp fried eggplant rounds coated in a seasoned flour-and-egg crust with cumin and sumac, served with a lemony tahini-yogurt dip and fresh parsley. Pan-fried until golden and tender inside, this Middle Eastern starter balances smoky spice with cooling, tangy sauce.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
384Calories
11.4gProtein
25.2gFat
28.1gCarbs
5.1gSugar
7.3gFiber
912mgSodium
186mgChol
4.7gSat Fat
623mgPotassium
138mgCalcium
3.1mgIron
0.4mcgVitamin B12
9mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, lay on a paper towel-lined plate, sprinkle with salt and rest 10 minutes until moist.
2
Dredge
Pat eggplant dry, coat each round in flour, then egg, then breadcrumbs mixed with cumin and sumac, pressing gently to adhere.
3
Fry
Heat olive oil in a medium skillet over medium heat until shimmering, then fry eggplant 3 to 4 minutes per side until golden and tender.
4
Plate
Transfer to a paper towel-lined plate to drain briefly, arrange on a serving plate, drizzle with tahini-yogurt sauce, scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g eggplant
- 1 tsp1 tsp salt, for salting
- 1/2 cup60g all-purpose flour
- 22 eggs
- 1/2 cup50g breadcrumbs-dried
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp sumac
- 2 clove2 clove garlic
- 4 tbsp60ml olive oil
- 4 tbsp60g tahini
- 4 tbsp60g plain-yogurt
- 2 tbsp30ml lemon-juice
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch black-pepper
