Dinner · Easy

Crispy Eggplant

Name: Crispy Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Filipino
Ingredients: 100 g Aubergine; 60 g Breadcrumbs; 50 g Sesame Seed; 2 pcs (approx. 110 g) Eggs; 2 g Salt; 2 g Pepper; 15 ml vegetable oil

Crispy Eggplant is built around Aubergine, Breadcrumbs, Sesame Seed, Eggs.

Protein: 11g
Energy: 288 kcal
Carbs: 19g
Fat: 19g
Time: 45 min
Serves: 3

HalalVegetarian

What you need

Ingredients

Measured for 3 servings.

100 gAubergine
60 gBreadcrumbs
50 gSesame Seed
2 pcs (approx. 110 g)Eggs
2 gSalt
2 gPepper
15 mlvegetable oil

Make it

Method

Weigh and prepare all ingredients for Crispy Eggplant: 100 g Aubergine, 60 g Breadcrumbs, 50 g Sesame Seed, 2 pcs (approx. 110 g) Eggs, 2 g Salt, 2 g Pepper, 15 ml Vegetable Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Aubergine in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 30 minutes. The ingredients should be tender but not falling apart.
Divide Crispy Eggplant into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.

Per serving