Spring Fried Eggplant Recipe
Servings: 1
Ingredients
- 1 x eggplant (younger ones with seeds which are white and soft)
- Â Â for batter
- 1 c. flour
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1/2 tsp MSG
- 1 Tbsp. curry pwdr
- 1/2 tsp garlic
- Â Â dash of pepper
- 1 tsp chopped shadow beni (or possibly cilantro)
- Â Â sufficient oil for deep frying
- 1 tsp salt for soaking eggplant
Directions
- 1. Slice eggplant into round slices about 1/4 inch thick
- 2. soak in sufficient water to cover with salt
- 3. mix batter ingredients and with approx. 1/4 c. water and allow flavors to absorb for approx. 15 min
- 4. drain and wash eggplant in cool water
- 5. dip eggplant slices into batter, making sure to batter both sides and dip into warm oil, deep fry for approx. 2 min on each side monitoring heat so which they come out golden. turn heat down after frying for the first minute
- 6. drain and serve warm with tartar sauce
- These are best served as appetizers or possibly they go very well with main dishes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 853g | |
| Calories 647 | |
| Calories from Fat 29 | 4% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5930mg | 247% |
| Potassium 1859mg | 53% |
| Total Carbs 139.68g | 37% |
| Dietary Fiber 29.5g | 98% |
| Sugars 17.08g | 11% |
| Protein 20.91g | 33% |
