Description
Make crispy, smoky Turkish-style eggplant with paprika and breadcrumbs—perfect as a snack, side, or appetizer everyone will love.
Ingredients
3 eggplants
3 liters of water
Salt (to taste)
4 eggs
Ground pepper (to taste)
1 tablespoon mayonnaise
1 teaspoon mustard
1 cup breadcrumbs
4 tablespoons flour
1 teaspoon smoked paprika
Oil for frying
Instructions
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Prepare the Eggplants
Peel the eggplants and cut into 1/2-inch thick rounds. Soak in 3 liters of salted water for 30 minutes to remove bitterness. -
Drain and Dry
Drain the eggplants and pat them dry with a clean towel or paper towels. -
Set Up Coating Stations
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Bowl 1: Beat the eggs with salt and pepper.
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Bowl 2: Mix mayonnaise and mustard.
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Bowl 3: Combine breadcrumbs, flour, and smoked paprika.
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Coat the Eggplants
Dip each slice in the mayo-mustard mix, then the egg mixture, and finally coat in the breadcrumb mixture. -
Heat the Oil
Heat oil in a skillet over medium heat. Test with a breadcrumb—if it sizzles, it’s ready. -
Fry the Eggplants
Fry slices for 3–4 minutes per side until golden and crispy. Work in batches, and don’t overcrowd the pan.
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Drain and Serve
Transfer to paper towels to drain excess oil. Serve immediately, garnished with herbs or more smoked paprika.
Notes
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Soaking eggplants removes bitterness and prevents sogginess.
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Dry the slices thoroughly so coating sticks well.
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Fry in hot oil to achieve a crisp, golden crust.
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Serve with yogurt dip or tomato sauce for extra flavor.
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Use gluten-free flour and breadcrumbs to make it GF-friendly.
- Prep Time: 30minutes
- Cook Time: 20minutes