INGREDIENTS
| large eggplant, peeled | 1 |
| of breadcrumbs | 1 cup |
| On1y mixed herbs | 1 ½ tbsp |
| of dried mixed herb | 2 tablespoons |
| of corn flour (or regular flour) | 1 cup |
| of water with 3 tablespoons of corn flour added | 1 cup |
| of sesame seeds | 1/4 cup |
| salt for salting eggplant. | 1 |
| oil for frying | 1 |
METHOD
- 1. Preheat your oven to 180C
2. Prepare your eggplant. Cut into thick slices and scrape away excess seeds, place on a plate and cover with salt to draw away the bitterness.
3. Place breadcrumbs, sesame seeds and 1 tablespoon of herbs into a container which is wide enough to dunk the slices of eggplant.
4. Prepare a second container with the water/cornflour mix + extra herbs and a third bowl with the cornflour or plain flour.
5. While still wet, dunk eggplant slices into cornflour (ensure fully coated) and then quickly into the water/cornflour mixture (ensure fully coated), and then finally into the breadcrumb mixture.
6. Fry off in a pan over medium/high heat for about 2 minutes on each side or until starting to go golden brown.
7. Finish off in the oven for about 10 minutes, let them go crispy on the outside.
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