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.

Mak Kheua Tod (lao-style Fried Eggplant)

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

  1. In a shallow dish, mix the flour, salt, black pepper, garlic powder, and paprika.
  2. Dip each eggplant slice into the beaten eggs, then coat with the seasoned flour mixture.
  3. Heat vegetable oil in a large skillet over medium heat.
  4. Fry the coated eggplant slices in the hot oil until golden brown on both sides, about 3-4 minutes per side.
  5. Remove the fried eggplant slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
  6. 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