Fried Eggplant Fingers – a delicious recipe with eggplant, Salt, all-purpose, eggs, milk, Tabasco. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel the eggplant and cut it into finger size strips.
2
Salt the eggplant generously.
3
This will be rinsed off later.
4
Let the salted eggplant set in a colander for about 20 minutes.
5
The salt helps pull the bitterness out of the eggplant.
6
Rinse well and wipe dry.
7
Place the flour into one bowl.
8
In another bowl, beat the eggs with the milk and Tabasco. Dip the eggplant into the flour, shaking off excess, and then into the egg mixture. Coat with the bread crumbs. Place on a rack so that the crumb coating will dry slightly.
9
Heat the oil to 375 degrees.
10
Fry the eggplant strips, turning as needed until delicately browned.
11
Drain on absorbent paper and serve with Carnival Dip (found in this section).
205
kcal
Calories
6
g
Fat
26
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 firm eggplant, Salt, 1/2 c. all-purpose flour, 2 eggs, and more.
Yes, Fried Eggplant Fingers 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.
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