Kosher Recipes

Battered Eggplant

Recipe by
15 min
Prep: 5 min | Cook: 10 min | Servings: 4


  • 1 medium eggplant, thinly sliced
  • ½ cup flour
  • ½ cup cornstarch
  • 2 eggs, beaten
  • 1 cup olive oil (for frying)


  1. Salt the eggplant (it removes its bitterness and moisture). Meanwhile combine the flour and the cornstarch.
  2. Heat a skillet. Dry the eggplant slices. Shift the mixture of flour and cornstarch over this slices. Pour the oil in the skillet and heat it to 170 °C.
  3. In the meantime, take a eggplant slice and shake the excess of the flour mixture. Dredge in the egg and fry.
  4. Do the same with each slice. Deep fry the eggplant slices in a single layer (laying sparsely).
  5. Gently swirl the skillet and splash this hot oil over the slices, until golden. Then, turn each slice over to cook the other side

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