Crispy Fried Shawarma-Spiced Eggplant Slices

Name: Crispy Fried Shawarma-Spiced Eggplant Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large firm eggplants (about 1 to 11/4 pounds each); 4 tablespoons kosher salt, divided; 1 cup chickpea flour; 1/4 cup all-purpose flour; 1/4 cup of the dry spices from our Shawarma Spice Paste mix, divided; 2 cups plain panko breadcrumbs; 5 large egg whites; 3 teaspoons water; 2 cups olive oil; 2 cups canola oil

Servings: persons

1
Peel the eggplant and remove the stem end. Slice lengthwise, ( the long way) into slices between 1/4 and 1/2 inch thick. You should get 8 slices per eggplant. Place the slices on a baking rack set over a rimmed baking sheet. Coat the eggplant with the 3 tablespoons of salt and set aside.
2
In a shallow dish pie dish or bowl, mix the chickpea flour, flour, half of the shawarma spice mix, and the remaining 1 tablespoon salt. In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Set next to the flour mixture dish. Place the panko breadcrumbs and remaining shawarma spice mix into another shallow pie dish or bowl and stir to combine. Set the panko mixture next to the egg mixture. Position the three plates near the stove. Line a large platter with paper towels and place it on the other side of the stove.
3
Heat the oil in a large cast-iron skillet or deep, straight-sided saucepan and set over medium heat to 365u00b0F to 375u00b0F.
4
While the oil is heating, wash the eggplant well, rinsing each piece in cold water to remove the salt and any brown liquid that has exuded.
5
Place 2 moist eggplant slices in the flour mixture and coat evenly and completely, shaking off any excess. Dip each slice into the egg mixture and then into the panko mixture, making sure to coat completely. Carefully place the eggplant slices into the preheated oil, one at a time, without overcrowding the pan. Cook for about 2 minutes, or until the bottom is nicely browned, turn with tongs, and cook for 2 to 3 minutes, until the other side is browned. Remove and drain them on the paper-towel-lined platter. Repeat with the remaining eggplant, working in batches of no more than 2 pieces at a time.

2627

kcal

Calories

255

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 large firm eggplants (about 1 to 11/4 pounds each), 4 tablespoons kosher salt, divided, 1 cup chickpea flour, 1/4 cup all-purpose flour, and more.

Yes, Crispy Fried Shawarma-Spiced Eggplant Slices falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!