Scheherazade's Eggplant

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This is a great appetizer. All you need is eggplant, batter, and panko crumbs. The best kind of eggplant, in my opinion, is Rosa Bianca. It has a sweet, smooth flesh that is much nicer than the ordinary large purple eggplants you find in the supermarket. So pour yourself a glass of wine and enjoy.

2 large, round eggplants

1 cup of flour

1 tsp. baking powder

1 tsp. salt

1 tsp. vinegar (I prefer white balsamic)

1-2 cups of panko crumbs

Canola oil for frying


  1. Slice the eggplants in rounds about 1/4-inch thick.
  2. Lay out slices of eggplant on paper towels and sprinkle with salt, and then cover with paper towels.
  3. Continue to layer eggplants and paper towels. Let the eggplants sit for about 15 minutes.
  4. Place one cup of flour, baking powder, and salt in a small bowl. Mix the ingredients and add water to create a batter. Add water a little at a time until you arrive at a consistency that is not too thick or too thin.
  5. Add the vinegar to the matter and mix thoroughly.
  6. Place the panko crumbs in a medium-sized plate.
  7. Pour about a half-inch of Canola oil in a fry pan and heat to medium-high temperature.
  8. Coat the rounds of eggplant in batter and then Panko crumbs. 
  9. Depending on the size of your fry pan, place 4 to 6 rounds in the hot oil and fry until golden brown on both sides. 
  10. When done, place the rounds of eggplant between layers of paper towel to absorb excess oil.

That's it. They will be very crisp with that sweet, smooth eggplant flavor on the inside. You can use this recipe for other vegetables such as zucchinis.


email:  ll.katmarian@gmail.com   © Linda Katmarian 2011-2015