Mak Kheua Tod (lao-style Fried Eggplant)
Mak Kheua Tod, or Lao-style Fried Eggplant, is a popular dish in Lao cuisine known for its crispy and flavorful eggplant slices. This dish is perfect as a side dish or a main course, and it's a great way to enjoy the unique flavors of Lao cuisine.
Ingredients
- 2 large eggplants, sliced into rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 eggs, beaten
- Vegetable oil for frying
Instructions
- In a shallow dish, mix the flour, salt, black pepper, garlic powder, and paprika.
- Dip each eggplant slice into the beaten eggs, then coat with the seasoned flour mixture.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the coated eggplant slices in the hot oil until golden brown on both sides, about 3-4 minutes per side.
- Remove the fried eggplant slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the Mak Kheua Tod hot as a side dish or a main course.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Shallow dish Large skillet Paper towels
Tools
Knife Cutting board Whisk
Serving suggestions
Serving suggestions: Mak Kheua Tod pairs well with steamed rice and a side of spicy dipping sauce.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the eggplant to achieve a crispy texture.
Cost
$8