Crispy fried eggplant — salted to draw out bitterness, then coated in sesame breadcrumbs and fried until golden. A simple, crunchy Filipino-style side or snack.
Crispy eggplant is a moreish Filipino-style treat — aubergine slices in a crunchy sesame-breadcrumb coating, fried golden. The crisp shell and meltingly soft centre make it a brilliant snack, side or vegetarian main with a dipping sauce.
Prep 15 min
Cook 15 min
Total 45 min
Easy
- 1 large Egg Plants
- 1 cup Breadcrumbs
- 50g Sesame Seed
- 2 Eggs
- To taste Salt
- To taste Pepper
- For frying Vegetable Oil
Video
Preparation
- Slice the eggplant into 1cm (0.4-inch) slices, place in a bowl, sprinkle with salt, and leave for 30 minutes to draw out some liquid and bitterness.
- Wash off the salt and pat the slices dry with a towel.
- Put the breadcrumbs and sesame seeds in a large bowl or plate, and beat the eggs with a pinch of salt and pepper in another bowl.
- Heat oil in a large skillet over high heat.
- Dip each eggplant slice in egg, then in the crumb mixture, and place in the hot oil. Fry for 2 to 3 minutes on each side, until golden brown, then drain on paper towel.
Tips from the ZestyPlate Kitchen
- Salt the aubergine slices first to draw out moisture and any bitterness, then pat dry.
- Press the slices firmly into the crumb mix for an even, well-stuck coating.
- Fry in hot oil so the coating crisps quickly while the inside turns soft.
- Drain on paper towel to keep them crisp rather than greasy.
Frequently Asked Questions
It draws out excess moisture and bitterness, so the slices fry up crisp rather than soggy.
Yes — brush with oil and bake or air-fry until golden for a lighter version, though frying is crispiest.
A garlicky vinegar dip, sweet chilli sauce, or a soy-based dipping sauce all work beautifully.
