Eggplant Fish – Fried Eggplant with Corn Flour
Actually, I have to sit down and work on the content for the projects that I will start like crazy, but I am constantly trying to tidy the house. As I collect it, it falls apart and I can't get out of this loop. (I think I'm thinking about the contents at this time 🤪) Today, after a long time, my wife went to the office, my daughter went to the nursery and I looked at it for the first time in 3.5 years. I am alone at home. I'd be lying if I said I didn't feel alienated for a while 😄
It is such a delicious eggplant dish that I regretted why I didn't share it with you before. If you choose small and thin eggplants, they are all cooked perfectly. If the eggplants are large, chop them in the same way and fry them by separating them.
Don't forget to try my recipe, follow me and leave lots of comments💕
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Ingredients for Eggplant Fish - Corn Flour Breaded Eggplant Fried Recipe
- 4 eggplants
- 1 water glass flour
- 1 glass of cornmeal
- 3 pieces of eggs
- Oil for frying
For the sauce:
- 1 large cloves of garlic
- 1 large pinch of parsley dill mix
- Salt
- Strained yoghurt
- pomegranate seeds upon request
Fabrication:
- Peel the eggplants, cut the necks in half. Turn it sideways and divide it lengthwise again so that there are 3 pieces in total.
- Put the sliced and fan-shaped aubergines into salt water and let them rest for 15 minutes.
- Beat the eggs, add the flour a little salt and mix. Take the cornmeal in another bowl.
- Fry the aubergines that you have drained and dried thoroughly, first in flour, then in the egg, in corn flour.
- Serve plain or with yoghurt.
