Deep Fried Eggplants

If you are eggplant lovers, these deep fried and crispy eggplants are soooooo yummy, crunchy and could be served as a starter with ketchup, mayonnaise, mustard or sweet chilli sauce. 

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Ingredients

  • 1 large eggplant
  • 1 egg white
  • 50 g rice flour
  • 1 tsp salt
  • 1 tbs curry powder
  • Oil for deep frying

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Preparation
Peel eggplant off. Using a sharp knife, slice the eggplant into the long strips (finger size) or round shape. Place the egg white in a bowl and lightly whip. Mix the cornflour , curry powder and salt together.

Heat the oil for deep frying in a pot. Dip each piece of eggplant into the beaten egg, then coat in the rice flour mixture. Deep fry the eggplants for about 5 minutes or until crispy. Then remove from the pot and drain on kitchen paper. Serve these super tasty and crispy eggplants with sweet chilli or soy sauce.

 

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بادمجان سوخاری

این بادمجان های سرخ شده و سوخاری فوق العاده لذیذ هستند و به آسانی تهیه میشوند و می توانید به عنوان پیش غذا باانواع سس مایونز- خردل- کچاپ و یا سس چیلی شیرین سرو کنید.

مواد لازم

یک عدد بادمجان بزرگ

یک سفیده تخم مرغ

پنجاه گرم ارد برنج

یک ق چ نمک

یک ق چ پودر کاری

روغن مایع برای سرخ کردن

طرز تهیه

بادمجان را پوست گرفته و با یک چاقوی تیز بادمجان را به صورت نوارهای باریک و طول یک انگشت برش دهید. سفیده ی تخم مرغ را در یک کاسه کمی هم بزنید. در یک ظرف جداگانه نیز آرد ذرت – نمک و پودر کاری را هم با یکدیگر مخلوط کنید. روغن را داغ کرده و تکه های بادمجان را دانه دانه اول در مایع سفیده ی تخم مرغ بغلطانید و سپس با مخلوط آرد برنج آن را پوشش دهید. در روغن به مدت 5 دقیقه سرخ کنید تا کاملن طلایی شوند. پس از سرخ شده روی دستمال روغن گیر آشپزخانه قرار دهید تا روغن اضافی گرفته شود.

بادمجانهای سرخ شده ی بسیار خوشمزه را با سس سرو کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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