Simple Fried Eggplants
- Sep 1
- 2 min read
Updated: Sep 20
## Exploring New Flavors: Eggplant with Cumin for Health and Taste
Since I like eggplant, and it's a favorite dish in Italy, I always come up with some new varieties and spices so that it's not always the same, as I like new tastes. This time, I made a combination with cumin, which is extremely important in our diet and very healthy. It helps with digestion, aids in weight loss, and is full of iron, making it beneficial to consume, especially for those who are anemic or have digestive problems. The recipe is very simple and quick to prepare. Follow the recipe.
Ingredients: simple, total time: 40 min., 4-6 serving
2 eggplants
2 eggs
5 Tbsp flour
2 tsp cumin
7-8 Tbsp breadcrumbs
salt and pepper to taste
olive oil EVO for frying
Preparation:
Wash the eggplant well and remove the stems. Cut in half lengthwise, then cut into 5 mm thick slices.
Salt the slices on both sides and let them rest for 15 minutes so that the liquid comes out with them.
After the spinning time, pick up the excess liquid with a towel and gently press it to let it come out if there is any.
Put them on a plate. Take three plates, beat the eggs in one, add a little salt and pepper. Set aside.
Pour the flour into the second plate, and mix the breadcrumbs and cumin into the third.
Now heat oil in a non-stick pan to moderate heat.
Roll each slice of eggplant first in flour, then in eggs, drain well, then roll several times in a mixture of breadcrumbs and cumin. Use a fork as a tool.
Add 3–4 pieces to fry each side for about 5–6 minutes until they are well browned.
Place on a kitchen towel to absorb excess fat, add one kitchen towel between the rows.
Serve as a side dish to your favorite dish.
Buon appetito!
NOTE:
If you are a fan of spicy, add red-hot flakes to taste.
Keep the rest of the eggplant covered in the refrigerator for up to 2 days.
Do you want to try something a little different?
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