Fried Eggplant Crispy Coins. This is a delicious way to get your veggies. A Chinese Eggplant is sliced thin, breaded, and fried a golden brown. Fry some up as an appetizer or side dish.
What is a Chinese Eggplant?
I remember the first time I saw a Chinese Eggplant. It was several years ago when I was shopping in an international market. I spotted this long purple vegetable that looked like a miniature purple baseball bat or club. I didn’t buy one until several months later. I sliced and pan-fried it. I discovered how delicious it is, and it is never bitter. Now I only buy the Chinese eggplant.
The Chinese eggplant, is long and skinny, unlike it’s chubby and short Italian cousin. The longest eggplant in the picture is 14 inches long and only 1 1/2 inches in diameter. The perfect size for slicing into tasty eggplant coins. These eggplants have lots of seeds, however, don’t let that stop you from enjoying them. The seeds aren’t bitter or tough and seem to disappear once it’s cooked.
How Are Fried Eggplant Coins Prepared.
The skinny on how to make this lean and long vegetable into coins is quick and simple. Peel the eggplant and slice it into 1/4 inch coins. Dip the coins in milk then all-purpose flour. It is now ready to fry.
Fry the breaded coins in a quarter of an inch of oil. Heat the oil to 350-degrees before adding the coins. The fried eggplant coins are perfectly crispy once they are golden brown. Add a generous grind of sea salt and get’em while they’re hot.
Reheat any leftover eggplant in an airfryer. The airfryer will crisp them right up.
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Fried Eggplant Crispy Coins
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- 1 eggplant Chinese
- ½ cup flour all-purpose
- ½ cup milk
- oil for frying
- Peel and slice the eggplant into ¼ inch thick coins
- Dip the coins in milk and then coat with flour.
- Fry the coins in vegetable oil. Use about ¼ inch of oil in the bottom of the pan. Fry the coins until golden brown on both sides.
- Salt to taste and serve immediately while still hot and crispy.