Fried Potato Wrapped in Eggplant

1. 1

   Remove the stem of the eggplant and thinly slice the skin off both ends (this because the skin is tough and is difficult to wrap).

2. 2

   Slice it into 2-3 mm-thick strips.

3. 3

   (I cut mine into 6 pieces.)

4. 4

   Sprinkle on some salt and allow the eggplant to wilt.

5. 5

   Microwave the potato so that it softens.

6. 6

   Peel the skin and mash it together with the milk.

7. 7

   Lightly season it with the soup stock granules while it's still warm.

8. 8

   Shape the potato from Step 3 into 6 barrel-shapes, and wrap the eggplant around the potato.

9. 9

   You can secure them closed with toothpicks, but I used pasta and secured each piece in 2 or 3 places.

10. 10

    Coat them with flour, dip them into beaten egg, then coat them in panko.

11. 11

    For baking: Drizzle over some oil and bake them in the oven at 180 degrees C for 12-13 minutes.

12. 12

    For deep-frying: Deep-fry them in oil until they turn golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.