Middle Eastern · Lunch
Fried Eggplant Slices (Low-Calorie)
Thin eggplant rounds are salted to draw out moisture, dipped in egg wash and a seasoned breadcrumb coating, then shallow-fried in minimal oil until golden. Finished with lemon zest, sumac and parsley, served with garlicky yogurt dip as a Middle Eastern starter.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
305Calories
13.3gProtein
15.6gFat
28.8gCarbs
6.6gSugar
6.8gFiber
1081mgSodium
186mgChol
3.7gSat Fat
690mgPotassium
140mgCalcium
2.5mgIron
0.5mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds. Lay on a wire rack, salt both sides, and let sit 15 minutes until beads of moisture form. Pat completely dry with paper towel.
2
Set up three bowls with rice flour, beaten egg, and panko mixed with sumac. Coat each round in flour, then egg, then breadcrumb mixture, pressing gently.
3
Fry
Heat olive oil in a nonstick skillet over medium heat until it shimmers. Lay eggplant rounds in a single uncrowded layer and fry 3 to 4 minutes per side until deep golden and fork-tender.
4
Whisk yogurt with grated garlic, lemon juice and black pepper until smooth. Plate eggplant rounds, scatter with chopped parsley, serve hot with garlic yogurt dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g eggplant
- 22 large eggs
- 3 tsp14ml olive oil
- 2/3 cup70g panko breadcrumbs
- 2 tbsp16g rice flour
- 2 tsp2 tsp sumac
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- 2 tsp10ml lemon juice
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp salt
- 2 pinch2 pinch black pepper
