Crispy Eggplant
Crispy eggplant in Filipino cooking achieves an almost meatlike texture through a double-coating technique that transforms the vegetable into something substantial and craveable. The sesame seeds add a subtle nuttiness and textural contrast that distinguishes this from generic fried eggplant. What makes this preparation work is respecting the eggplant's natural moisture, salting it properly to prevent sogginess while the breadcrumb coating browns to genuine crispness. Served with vinegar-based dipping sauce, it becomes a satisfying side that holds its own alongside rice and protein.
Instructions
Slice eggplant into 1 cm (0.4-inch) slices.
Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2.
After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3.
In a large bowl/plate place breadcrumbs and sesame seeds.
In another bowl beat 2 eggs with pinch salt and pepper. 4.
Heal oil in a large skillet over high heat. 5.
Dip eggplant slices in egg, then in crumbs, and place in hot oil.
Fry 2 to 3 minutes on each side, or until golden brown.
Drain on a paper towel..
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