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🍽️ Crispy Fried Eggplant Slices

298 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• flour (for dredging)
• 100 g flour
• 30 g grated Parmesan
• 0.5 tsp curry powder
• 1 egg yolk
• 1 tbsp butter
• 0.125 l beer
• 2 egg whites
• frying oil
• 50 g grated Parmesan
• 200 g Bulgarian yogurt
• 3 garlic cloves
• 1 tbsp flat-leaf parsley (chopped)
• salt
• pepper from the mill

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the hard ends at the top and bottom.
3. 3. Cut the eggplants into thick slices.
4. 4. Season the slices generously with salt.
5. 5. Let the salted slices sit for 30 minutes to draw out moisture.
6. 6. Rinse the eggplant slices under running water.
7. 7. Pat the slices dry with a kitchen towel.
8. 8. Mix flour, grated cheese, curry powder, egg yolk, melted butter, and a pinch of salt in a bowl.
9. 9. Stir the beer into the batter mixture.
10. 10. Whisk the egg whites in a separate bowl until stiff.
11. 11. Gently fold the stiffly beaten egg whites into the batter.
12. 12. Heat the frying oil in a pot to 180 degrees.
13. 13. Coat the dry eggplant slices in some flour.
14. 14. Dip the floured slices through the batter using a fork so they are fully covered.
15. 15. Fry the slices one by one in the hot oil until golden yellow.
16. 16. Remove the finished slices from the oil with a slotted spoon.
17. 17. Let the excess oil drain on a kitchen towel.
18. 18. Keep the fried slices warm until all are finished.
19. 19. Stack the eggplant slices into towers on the plates as you like.
20. 20. Serve the towers, for example, with garlic sauce.
21. 21. Peel the garlic cloves.
22. 22. Press the garlic through a garlic press.
23. 23. Mix the yogurt with the pressed garlic.
24. 24. Finely chop the parsley and add it to the yogurt mixture.
25. 25. Season the sauce with salt and pepper to taste.

Nutrition per serving

• kcal: 298
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 26 g