Singaporean · Singapore
Fried Eggplant
Singaporean fried eggplant with a crispy exterior and tender interior, seasoned with simple spices.
20 minutes2 servings
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Ingredients
Method
- Slice eggplants into 1cm thick rounds, soak in salt water for 10 minutes.
- Dredge each slice in flour, dip in beaten egg, then coat with breadcrumbs.
- Heat oil in a pan, fry eggplant until golden brown on both sides.
- Drain on paper towels and serve with desired seasoning.