Go Back
–+ servings

Deep Fried Eggplant Recipe

deep-fried eggplant served with sweet chili dipping sauce on the side, presented on a bamboo mat.
Crispy fried eggplant recipe made with flour, water, and breadcrumbs. No batter, just insane crunch! The perfect snack or appetizer.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 2

Equipment

  • Measuring spoons and cups
  • Cutting board and knife
  • 3 Mixing bowls One for water, one for flour, and one for breadcrumbs.
  • Heavy-bottomed pot or wok
  • Tongs
  • Paper towels or wire rack

Ingredients

  • 2 medium eggplants
  • 500 ml water
  • ½ tbsp salt
  • 1 cup breadcrumbs
  • 1 cup tempura flour
  • oil as needed for deep-frying
US Customary - Metric

Instructions

  • Fill a large bowl with water and stir in salt.
  • Peel the eggplants and cut into long strips, wedges, or rounds—your choice.
  • Soak the cut eggplants in the salted water for 10–15 minutes.
  • Drain and toss the eggplants in tempura flour until evenly coated.
  • Briefly dip the floured eggplants into clean water.
  • Roll the moistened eggplants in breadcrumbs, pressing lightly to coat.
  • Heat oil in a pan over medium-high heat. Fry the eggplant until golden and crispy, turning as needed.
  • Transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your favorite dipping sauce.

Video

Nutrition Facts
Deep Fried Eggplant Recipe
Amount per Serving
Calories
457
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
2158
mg
94
%
Potassium
 
108
mg
3
%
Carbohydrates
 
97
g
32
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Calcium
 
109
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Nutrition information is provided as a courtesy and should be considered approximate.