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Eggplant Cutlet



  • 2 eggplants
  • 1 1/4 cups (150 g) of rice flour
  • About 3/4 cup plus 2 tablespoons (200 ml) of water
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of salt
  • Breadcrumbs for breading
  • Cooking oil
  • Sweet and sour sauce for serving


  1. Eggplant Cooking: Wrap the eggplants in parchment paper and then in aluminum foil. Bake in a preheated oven at 390°F (200°C) for about 30 minutes. Let them cool down, then peel and flatten them to a thickness of about one centimeter.
  2. Batter Preparation: Mix the rice flour with water, paprika, and salt until you get a smooth batter.
  3. Breading: Dip the eggplants in the batter and then into the breadcrumbs.
  4. Cooking: Cook the breaded eggplants in a pan with hot oil, about 10 minutes per side, until they turn golden brown.
  5. Serving: Serve the eggplant cutlets with sweet and sour sauce.
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