Crispy Turkish-Style Fried Eggplant

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Crispy Turkish-Style Fried Eggplant

Yields: 4 Servings | Prep time: 15 mins | Cook time: 10–12 mins

Ingredients

The Base:

  • 2 Large eggplants

  • Salt (to taste, used for sweating and seasoning)

  • Water (for soaking)

The Coating:

  • 3 Eggs

  • 1/2 cup All-purpose flour

  • 1/2 cup Breadcrumbs (optional, for extra crunch)

  • 1/2 tsp Red pepper flakes (Pul Biber) or Paprika

  • 1/2 tsp Garlic powder

  • Vegetable oil (for frying)

Detailed Instructions

1. Prepare the Eggplants

  • Wash the 2 large eggplants.

  • You can peel them in a “zebra” pattern (strips of skin removed) or leave the skin on for texture.

  • Slice the eggplants into rounds or long strips about 1/2 inch thick.

2. Remove Bitterness (Sweating)

  • Place the eggplant slices in a large bowl and sprinkle generously with salt.

  • Let them sit for 10–15 minutes. This process draws out any bitter juices.

  • Rinse the slices under cold water and pat them completely dry with paper towels. Drying is key to ensuring the coating sticks and they don’t steam in the pan.

3. Set Up the Breading Station

  • In one shallow bowl, place the flour mixed with a pinch of salt, pepper flakes, and garlic powder.

  • In a second bowl, beat the 3 eggs thoroughly.

  • Optional: Place breadcrumbs in a third bowl if you prefer a thicker, crunchier crust.

4. Coat the Slices

  • Dredge each eggplant slice first in the flour, shaking off the excess.

  • Dip the floured slice into the beaten eggs, ensuring it is fully submerged.

  • If using breadcrumbs, press the egg-washed slice into the crumbs last.

5. Fry to Golden Perfection

  • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

  • Once the oil is shimmering, add the eggplant slices in a single layer (do not overcrowd the pan).

  • Fry for 3–5 minutes per side until they are deep golden brown and the centers are tender when pierced with a fork.

6. Drain and Serve

  • Transfer the fried eggplants to a plate lined with paper towels to drain excess oil.

  • Serve immediately while hot and crispy.

Serving Suggestion

In Turkey, these are often served with a side of garlic yogurt sauce (plain yogurt mixed with minced garlic and a pinch of salt) and a drizzle of tomato sauce.

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