A common ingredient often used in Egyptian cooking is the aubergine with its mighty purple skin, tight against fat flesh resting until its turn comes to play hopscotch in a scorching pan of vegetable oil. On the streets of Cairo, aubergines are encountered daily – on corners at little shops and greasy carts selling breakfast to the masses; in the homes of mothers layering moussakas as their children head home from school; through a scent that creeps in from your kitchen window of your neighbors preparing a hefty dinner including many, many fried aubergine rounds.
Yes, we eat this hot and fried in the morning along with a few fried green chili peppers to go along with our plate of fool, our traditional Egyptian breakfast of fava beans, and a few loose pieces of ta’amiya, the Egyptian version of falafel, also made with those plump favas.
Luckily, I have inherited this love for aubergines from my Egyptian mother and her special recipes that continue to fill our family lunches with excitement and from my Indian grandmother who works wonders with brinjals. This recipe uses cornstarch to crisp up this spiced aubergine and allows it to hold up its dip and remain crunchy for a few hours; ideal for party snacks. 
Pan-fried aubergines with a ginger-mustard mayo
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Crispy spiced aubergines that stay crunchy for hours, perfect for party snacks, served with a tangy ginger-mustard mayo.
Ingredients
For the aubergine, you'll need
- 2 medium aubergines, sliced lengthwise 6 1/2 mm thick
- 2 large eggs, beaten
- 1/2 cup (120 ml) of all-purpose flour
- 1/4 tbsp of cornstarch
- 1 1/2 tsp of garlic powder
- 1 tsp of cumin powder
- 1 tsp of chili powder
- 1 1/2 tsp of salt
- 3/4 cup (180 ml) of olive oil
For the mayonnaise, you'll need:
- 1/2 cup (120 ml) of mayonnaise
- 1/2 tsp of yellow mustard
- 1/2 tsp of whole-grain mustard
- 1/2 tsp of minced garlic
- 1/8 tsp of ginger powder
Instructions
- Slice the aubergines lengthwise into 6 1/2 mm thick pieces.
- In a shallow bowl, beat the eggs and set aside.
- In another bowl, combine the all-purpose flour, cornstarch, garlic powder, and salt.
- Dip each aubergine slice into the beaten eggs, then coat with the flour mixture.
- Heat vegetable oil in a pan over medium-high heat. Fry the aubergine slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- For the dipping sauce, mix the mayonnaise, garlic powder, ginger powder, yellow mustard, and whole-grain mustard in a small bowl until well combined.
- Serve the fried aubergines hot with the ginger-mustard mayo on the side.
Notes
- For best results, serve the aubergines immediately after frying to maintain their crispiness.
- The ginger-mustard mayo can be made ahead of time and stored in the refrigerator.
- These aubergines pair well with other Egyptian breakfast items like fool and ta’amiya.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 350
- Fat: 18
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 55
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Frequently Asked Questions
What does the cornstarch do in the coating, and can I leave it out?
The article specifically explains that cornstarch is used to crisp up the spiced aubergine and allows it to hold its crunch for a few hours — ideal for party snacks. The base coating is ½ cup all-purpose flour mixed with ¼ tbsp cornstarch plus garlic powder, cumin, and chili powder; omitting the cornstarch would reduce that lasting crunch.
What is the ginger-mustard mayo and how is it made?
The dipping sauce is ½ cup mayonnaise whisked with ½ tsp yellow mustard, ½ tsp whole-grain mustard, ½ tsp minced garlic, and ? tsp ginger powder. The notes say it can be made ahead and stored in the refrigerator, so you can prepare it well before frying.
How are these aubergines traditionally eaten in Egypt?
The article describes fried aubergine as a daily street food in Cairo — eaten hot in the morning alongside fried green chili peppers, fool (traditional Egyptian fava bean breakfast), and ta’amiya (Egyptian falafel made with fava beans). This recipe is a home version with a ginger-mustard mayo in place of those classic accompaniments.
