Crunchy eggplant

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Seasoned and spiced crunchy eggplants fried and accompanied with sauce.

Ingredients

2 large Eggplants
coating:
1 Cup Al Baker flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon paprika
Dipping:
2 large Egg
¼ teaspoon salt
Sauce:
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic cashed
1 tablespoon ginger, chopped
2 pieces green pepper, chopped
3 large ripe, juicy tomatoes, chopped
1 tablespoon tomato past
½ teaspoon salt
½ teaspoon black pepper
1 teaspoonoregano
Frying: Corn oil

Perfect for this Recipe

Patent Flour

Instructions

Step 1 :

Wash the eggplants and remove the ends. Cut them into thick slices about a centimeter. Arrange the eggplants in layer, sprinkle with salt, leave for few minutes. Wipe the top of each slice with kitchen towel.

Coating:

Step 2 :

in bowl put Al Baker flour, salt, pepper, cumin, paprika, turmeric, keep aside.

Dipping:

Step 3 :

in a bowl put the eggs and salt, mix the egg with fork, keep aside.

Frying:

Step 4 :

Heat oil in deep pan. Dip one slice of Eggplant in Al Baker flour mixture, to coat it lightly on both sides.

Step 5 :

Then dip into the egg mixture to coat it well on both sides

Step 6 :

Then again dip it in Al Baker flour mixture, to coat it well on both sides.

Step 7 :

Fry the eggplant until they are golden brown and crispy. Let cool for 5 minutes and serve.

Sauce:

Step 8 :

Put all ingredients into a medium pan. Stir well. Cook over medium heat until the mixture simmers. Lower the heat and continue cooking, until the sauce is thick; about 20 minutes.