Crispy Eggplant Recipe

Crispy Eggplant Recipe


  • 2 pcs. large-sized eggplant
  • 2 cups breadcrumbs
  • 2 pcs. egg
  • 2 tbsp. cornstarch
  • 2 tsp. salt
  • 1/4 tsp. paprika powder
  • 1/8 tsp black pepper powder
  • Cooking oil for frying
  • For the dipping optional:
  • 2 tbsp. sour cream
  • 2 tbsp. natural yogurt
  • Extra virgin olive oil a drizzle
  • 1 tbsp. coriander leaves
  • 1/8 tsp. black pepper powder
  • 1/4 tsp. salt


  • Cut the eggplant into slices 1/2″ thick and then into 1″ width.
  • Lay eggplant sticks on a layer of kitchen paper avoiding overlaps.
  • Pour the salt all over and then cover them with another layer of kitchen paper.
  • Place a weight on it for 30 minutes to squeeze out the excess of water.
  • Remove the weight and the kitchen paper.
  • Season the eggplant sticks with black pepper and paprika powder. Then pour cornstarch all over.
  • Beat the eggs in a flat dish and pour the breadcrumbs on another plate.
  • Coat the eggplant sticks with the beaten eggs and successively on the breadcrumbs.
  • Heat a large pan with cooking oil and fry the sticks until golden brown.
  • For the dipping (optional):
  • Mix the sour cream with the yogurt, salt and the black pepper powder.
  • Top with coriander leaves and a drizzle of extra virgin olive oil.


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