Cooking with Peachy

“Eggplant is a cultivar native to the Indian subcontinent and it has been grown in southern and eastern Asia since prehistoric times”

Difficulty: ★★★
Preparation time: 30 min
Cooking time: 30 min
Servings: 4
Calories per serving: 325 kcal

Ingredients:

• Eggplant – 2 PCs.
• Bread crumbs – 2 cups
• Egg – 2 PCs.
• Cornstarch – 2 tbsp.
• Salt – 2 tsp.
• Paprika powder – 1/4 tsp.
• Black pepper powder – 1/8 tsp.
• Cooking oil

Dipping ingredients:

• Sour cream – 2 tbsp.
• Natural yogurt – 2 tbsp.
• Extra virgin Olive oil – a drizzle
• Coriander leaves – 1 tbsp.
• Black pepper powder – 1/8 tsp.
• Salt – 1/4 tsp.

Directions:

1. Cut the eggplant into slices 1/2″ thick and then into 1″ width.
2. Lay eggplant sticks on a layer of kitchen paper avoiding overlaps.
3. Pour the salt all over and then cover them with another layer of kitchen paper.
4. Place a weight on it for 30 minutes to squeeze out the excess of water.
5. Beat the eggs in a flat dish and pour the bread crumbs on another plate.
6. Coat the eggplant stick with the beaten egg and successively on the bread crumbs.
7. Heat a large pan with the cooking oil and fry the sticks until golden brown.

Dipping:

1. Mix the sour cream with the yogurt, salt and the black pepper powder.
2. Top with coriander leaves and a drizzle of extra virgin olive oil.