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Fried Eggplant

64 kcal
#Fried Eggplant #Eggplant Dish #Fried Food #Vegetable Tempura #Snack #Finger Food #Japanese Cuisine #Korean Cuisine #Side Dish #Vegan Recipe
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Ingredients
Main ingredients
  • Banchang Siu Mong 16 g
  • Fresh Eggplant 45 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 16.82 g 97%
Protein 0.51 g 3%
Fat 0.01 g 0%
Serving size 61g
Cooking steps
  1. 1

    Wash the eggplant thoroughly and slice it into 0.5cm thick pieces.

  2. 2

    Season the eggplant with salt and let it sit for 10 minutes.

  3. 3

    Coat the slices in flour, then egg, then breadcrumbs, in that order.

  4. 4

    Pour enough cooking oil into a pan and preheat to 170°C.

  5. 5

    Fry the eggplant until golden brown, then drain the oil.

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