Eggplant Rounds

3.4
(42)

Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!

6
6
6
6
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
6
Yield:
2 servings

Ingredients

  • ½ cup cornmeal

  • ½ teaspoon chili powder

  • ¼ teaspoon dried oregano

  • salt to taste

  • 1 eggplant, sliced into 1/2 inch rounds

  • 1 quart vegetable oil for frying

Directions

  1. In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.

  2. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

196 Calories
15g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 196
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 6mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 2g 4%
Vitamin C 1mg 2%
Calcium 8mg 1%
Iron 1mg 4%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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