Do you have an ongoing cold war with eggplants because you are simply not fond of their texture? Then the recipe you will find below will help end that conflict once and for all!
Once you are through trying out the said recipe, kindly have this reposted on your various social media sites to let your family members and friends who also dislike eggplants have a change of heart.
Not a lot of people are keen on the soggy texture of eggplants, and that’s why they do their best to stay away from them. That’s unfortunate because eggplants tend to offer many perks, such as:
Regulated bowel movement
Eliminated excess pounds
Reduced anemia risk
Optimized brain functioning
Lowered risk of heart disease
Reduced birth defect risk
If you want to enjoy these health benefits eggplants offer but you simply do not enjoy their texture, there is something that may be done. And that is by turning eggplants into crispy sticks!
Aside from completely dealing with the mushy texture that you hate, turning eggplants into crispy sticks allows you to enjoy it with your favorite dip or sauce, making it so palatable and enjoyable to consume.
So without any further ado, let’s take a look at the recipe:
2 medium-sized eggplants
2 medium-sized eggs
3 cups of panko bread crumbs
1 cup of all-purpose flour
2 tablespoons of sea salt (plus a couple of pinch more)
Oil (any vegetable oil you prefer for frying)
-Wash eggplants and chop off the tops and ends. Slice into 1/2-inch thick strips. By the way, it’s completely up to you if you want to peel eggplants or not.
-In a large bowl of water, dissolve salt. Immerse eggplant sticks in it for about half an hour. You may use a small plate to keep those eggplant sticks submerged.
-Grab three different bowls. Mix flour and a little salt in one, beat eggs in the other, and place panko bread crumbs in the remaining bowl.
-Drain eggplant sticks. Afterwards, place them on a plate lined with several pieces of kitchen paper. Make sure to remove as much water as possible.
-In a large frying pan, heat oil over medium heat. While waiting for the oil to get hot enough, have eggplant sticks prepared for deep frying by getting them coated.
-Dip an eggplant sick in a bowl (flour and salt mixture). Shake off excess and dip in another bowl (beaten eggs). Allow excess egg to drip and then dunk in the third bowl (panko bread crumbs).
-Repeat everything until all eggplant sticks are coated. Deep fry until they are golden brown and crispy. Refrain from crowding the frying pan for even cooking of eggplant sticks.
-Place cooked eggplant sticks on a serving plate lined with several pieces of kitchen paper. Once ready for serving, remove kitchen paper. Serve crispy eggplant sticks with your preferred dip or sauce.