In the season of abundance of vegetables, the usual meat chops can be replaced with eggplant chops. The recipe is simple and doesn’t require much effort. Eggplants are cut into slices, beaten off, dipped in batter, and deep-fried. What could be easier?
Summary
| Prep Time | 35 mins |
| Course | Side Dish |
| Cuisine | Eastern European |
Ingredients
Ingredients- Eggplant – 2 pcs.
- Salt – 1 pinch
- Chicken seasoning – to taste
- Vegetable oil – how much will it take
For batter:
- Milk – 2 tbsp
- Eggs – 1 pcs.
- Flour – 1.5 tbsp
- Salt – 1 pinch
- Sugar – 0.5 teaspoon
Print Recipe
Pin Recipe Instructions
- Wash the eggplants, peel, cut them into slices, and beat them off with a kitchen hammer. Soak in salted water for 30 minutes.
- Beat eggs with salt and sugar.
- Add milk.
- Stir in flour gradually.
- Put the eggplants on paper napkins to remove excess liquid. Sprinkle with chicken seasoning or whatever.
- Dip the eggplants in the batter and put in hot vegetable oil. Fry the eggplant chops in batter on both sides until golden brown.
- Serve hot eggplant chops in the batter. Enjoy cooking!
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