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Eggplant Cutlet

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Recipe by
Foodqood
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Recipe by
Foodqood
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Ingredients

  • 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

Procedure

  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.
Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.