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Snacks
Crispy Battered Eggplant
Crispy eggplant in a cornmeal batter served with a zesty garlic sour cream sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Partially peel the eggplants, cut them in half, and score the flesh.
2
Next, submerge the eggplants in boiling salted water for 5 minutes.
3
Allow them to cool; while they cool, you can make the sauce simply by combining all the ingredients.
4
For the batter, add salt to the eggs and whisk to combine.
5
Coat the eggplants in the egg mixture, then dredge them in cornmeal.
6
Fry in well-heated vegetable oil on both sides until golden brown.
7
Afterwards, you can trim off the ends of the eggplants.
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