Bademjan (crispy Fried Eggplant)
Bademjan, also known as crispy fried eggplant, is a popular dish in Tajik cuisine. This recipe combines the rich flavors of eggplant with a crispy texture that makes it a delightful appetizer or side dish.
Ingredients
- 2 large eggplants, sliced
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying
Instructions
- Place the eggplant slices in a colander and sprinkle with salt. Let them sit for 15 minutes to release excess moisture.
- Pat the eggplant slices dry with paper towels.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and black pepper.
- Dredge each eggplant slice in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
- Heat oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side.
- Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
- Serve the crispy fried eggplant hot as an appetizer or side dish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 12g
Supplies
Colander Shallow dishes Large skillet Paper towels
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the crispy fried eggplant with a side of yogurt or a tangy dipping sauce for a delightful appetizer.
Tips & tricks
Make sure to pat the eggplant slices dry after salting to ensure a crispy texture when frying.
Cost
$8