Crispy Fried Shawarma Spiced Eggplant Slices Recipes

Steps:

• Peel the eggplant and remove the stem end. Slice lengthwise, ( the long way) into slices between ¼ and ½ inch thick. You should get 8 slices per eggplant. Place the slices on a baking rack set over a rimmed baking sheet. Coat the eggplant with the 3 tablespoons of salt and set aside. In a shallow dish pie dish or bowl, mix the chickpea flour, flour, half of the shawarma spice mix, and the remaining 1 tablespoon salt. In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Set next to the flour mixture dish. Place the panko breadcrumbs and remaining shawarma spice mix into another shallow pie dish or bowl and stir to combine. Set the panko mixture next to the egg mixture. Position the three plates near the stove. Line a large platter with paper towels and place it on the other side of the stove. Heat the oil in a large cast-iron skillet or deep, straight-sided saucepan and set over medium heat to 365°F to 375°F. While the oil is heating, wash the eggplant well, rinsing each piece in cold water to remove the salt and any brown liquid that has exuded. Place 2 moist eggplant slices in the flour mixture and coat evenly and completely, shaking off any excess. Dip each slice into the egg mixture and then into the panko mixture, making sure to coat completely. Carefully place the eggplant slices into the preheated oil, one at a time, without overcrowding the pan. Cook for about 2 minutes, or until the bottom is nicely browned, turn with tongs, and cook for 2 to 3 minutes, until the other side is browned. Remove and drain them on the paper-towel-lined platter. Repeat with the remaining eggplant, working in batches of no more than 2 pieces at a time.

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

Steps:

• Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
• Mix all the other ingredients and check the taste.
• Add more salt or spices if needed.
• Heat a skillet and coat it generously with oil.
• Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
• Shallow fry only 4 slices at a time.
• Cover the slices with a lid so the eggplant cooks through.
• Turn them over once and do not recover.
• Remove them, and place on a plate.
• You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
• Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.