Crispy Fried Shawarma Spiced Eggplant Slices Food

CRISP FRIED EGGPLANT

Steps:

• Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

CRISPY GREEK FRIED EGGPLANT (AUBERGINE) RECIPE

Steps:

• Prepare the eggplant by placing the slices in a strainer over a bowl, sprinkle salt and allow to sit for at least 15 minutes. Meanwhile, prepare your batter. Place flour into a medium sized bowl and gradually whisk in the beer until the mixture is smooth. Add dried oregano and lemon rind and season with some salt and pepper.
• Heat olive oil in a large saucepan. Rinse the eggplant slices under cold water, pat dry with paper towels. Dip eggplant slices into batter, shaking away the excess. Deep fry eggplant in batches, turning occasionally for about 5 minutes or until golden. Place the fried eggplant slices on paper towel to remove the oil excess.
• To make the Greek Dill Yogurt, combine all ingredients in a small bowl and season to taste.

CRISPY FRIED SHAWARMA-SPICED EGGPLANT SLICES

Steps:

• Combine the dry spices in a medium mixing bowl and stir to combine.
• Peel the eggplant and remove the stem end. Slice lengthwise, ( the long way) into slices between ¼ and ½ inch thick. You should get 8 slices per eggplant. Place the slices on a baking rack set over a rimmed baking sheet. Coat the eggplant with the 3 tablespoons of salt and set aside.
• In a shallow dish pie dish or bowl, mix the chickpea flour, flour, half of the shawarma spice mix, and the remaining 1 tablespoon salt. In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Set next to the flour mixture dish. Place the panko breadcrumbs and remaining shawarma spice mix into another shallow pie dish or bowl and stir to combine. Set the panko mixture next to the egg mixture. Position the three plates near the stove. Line a large platter with paper towels and place it on the other side of the stove.
• Heat the oil in a large cast-iron skillet or deep, straight-sided saucepan and set over medium heat to 365°F to 375°F.
• While the oil is heating, wash the eggplant well, rinsing each piece in cold water to remove the salt and any brown liquid that has exuded.
• Place 2 moist eggplant slices in the flour mixture and coat evenly and completely, shaking off any excess. Dip each slice into the egg mixture and then into the panko mixture, making sure to coat completely. Carefully place the eggplant slices into the preheated oil, one at a time, without overcrowding the pan. Cook for about 2 minutes, or until the bottom is nicely browned, turn with tongs, and cook for 2 to 3 minutes, until the other side is browned. Remove and drain them on the paper-towel-lined platter. Repeat with the remaining eggplant, working in batches of no more than 2 pieces at a time.

CRISPY FRIED SHAWARMA-SPICED EGGPLANT SLICES

Steps:

• Peel the eggplant and remove the stem end. Slice lengthwise, ( the long way) into slices between ¼ and ½ inch thick. You should get 8 slices per eggplant. Place the slices on a baking rack set over a rimmed baking sheet. Coat the eggplant with the 3 tablespoons of salt and set aside. In a shallow dish pie dish or bowl, mix the chickpea flour, flour, half of the shawarma spice mix, and the remaining 1 tablespoon salt. In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Set next to the flour mixture dish. Place the panko breadcrumbs and remaining shawarma spice mix into another shallow pie dish or bowl and stir to combine. Set the panko mixture next to the egg mixture. Position the three plates near the stove. Line a large platter with paper towels and place it on the other side of the stove. Heat the oil in a large cast-iron skillet or deep, straight-sided saucepan and set over medium heat to 365°F to 375°F. While the oil is heating, wash the eggplant well, rinsing each piece in cold water to remove the salt and any brown liquid that has exuded. Place 2 moist eggplant slices in the flour mixture and coat evenly and completely, shaking off any excess. Dip each slice into the egg mixture and then into the panko mixture, making sure to coat completely. Carefully place the eggplant slices into the preheated oil, one at a time, without overcrowding the pan. Cook for about 2 minutes, or until the bottom is nicely browned, turn with tongs, and cook for 2 to 3 minutes, until the other side is browned. Remove and drain them on the paper-towel-lined platter. Repeat with the remaining eggplant, working in batches of no more than 2 pieces at a time.

SIMPLE ITALIAN FRIED EGGPLANT

Steps:

• Wash and dry eggplant. Cut of the stems at both ends. Using a sharp, serrated knife, or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
• Lie the eggplant slices onto a large platter slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 so the brown, bitter juice can "sweat out."
• Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
• When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
• Fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.