Crispy Eggplant

Eggplant slices are coated with Indian-spiced bread crumbs and fried until crispy in this elegant appetizer best served with mango chutney.

Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry. Combine sesame seeds, hazelnuts,...


Ingredients

  • 2 eggplants, sliced 1/2-inch thick
  • coarse salt to taste
  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped hazelnuts
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ginger powder
  • 1/2 cup dry bread crumbs
  • 2 tablespoons olive oil, or as needed
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 1 pinch Espelette chile pepper flakes
  • sea salt to taste
  • 1 cup mango chutney, or to taste

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