Eggplant Cutlet
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
- 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.
- Batter Preparation: Mix the rice flour with water, paprika, and salt until you get a smooth batter.
- Breading: Dip the eggplants in the batter and then into the breadcrumbs.
- Cooking: Cook the breaded eggplants in a pan with hot oil, about 10 minutes per side, until they turn golden brown.
- Serving: Serve the eggplant cutlets with sweet and sour sauce.
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