Description
Crispy spiced aubergines that stay crunchy for hours, perfect for party snacks, served with a tangy ginger-mustard mayo.
Ingredients
Units
Scale
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