Crispy Fried Eggplant Bites
Golden, crispy eggplant bites with a warm, spiced coating, served with tender broccoli and a hint of chili heat. A quick and satisfying weeknight dish.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
Ingredients
- 1 large eggplant
- 1 head broccoli
- ½ cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 2 whole red chili peppers
Instructions
- 1
Cut the 1 large eggplant into 1-inch cubes and toss with 0.5 teaspoon salt. Let sit for 10 minutes, then pat dry with paper towels.
- 2
In a bowl, mix 0.5 cup flour, 1 teaspoon paprika, 0.5 teaspoon chili powder, and remaining 0.5 teaspoon salt. Dredge the eggplant cubes in the flour mixture, shaking off excess.
- 3
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Fry the eggplant in batches, turning occasionally, until golden and crisp, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 4
Cut the 1 head broccoli into florets and steam or blanch in boiling water for 3-4 minutes until bright green and tender-crisp. Drain well.
- 5
Slice the 2 red chili peppers thinly. Serve the crispy eggplant with broccoli, garnished with the sliced chilies. Add extra salt or chili powder to taste.
Tools you’ll need
- Large skillet
- Mixing bowl
- Paper towels
- Slotted spoon
- Knife and cutting board
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