Almond Crusted Eggplant Recipe

Name: Almond Crusted Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 2 eggs; 1 cup milk; 1 cup crushed almonds; 1/2 cup flour; 2 teaspoons ground cumin; 1 teaspoon garlic; 1 teaspoon salt; 1 teaspoon white pepper; 1 cup oil (coconut is best)

Servings: persons

1
Preheat fry pan with oil to medium high.
2
Slice eggplant into 1/4 in thick slices.
3
In small bowl mix milk and egg thoroughly.
4
In separate small bowl mix almonds, flour, cumin, garlic, salt, pepper.
5
Dip slices in milk/egg and let excess drip off a little bit.
6
Dip slices in the dry mix coating completely.
7
Place in fry pan and cook for about 2-3 minutes. Underneath will be golden brown.
8
Flip over and cook another 2 minutes. Underside will be golden brown. Remove and place on plate covered with paper towel to remove excess oil.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, 2 eggs, 1 cup milk, 1 cup crushed almonds, and more.

Yes, Almond Crusted Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Crusted Eggplant

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