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.

Bademjan (crispy Fried Eggplant)

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

  1. Place the eggplant slices in a colander and sprinkle with salt. Let them sit for 15 minutes to release excess moisture.
  2. Pat the eggplant slices dry with paper towels.
  3. 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.
  4. Dredge each eggplant slice in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
  5. 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.
  6. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
  7. 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