Eggplant Chops

by Editorial Staff

Eggplant chops, fried in batter, are delicious, soft on the inside and crispy on the outside. When serving fried eggplants, add a savory sour cream and mustard sauce.

Ingredients

  • Round eggplant – 1 pc.
  • Egg – 1 piece
  • Milk – 100 ml
  • Flour – 2 tbsp (with a slide)
  • Salt to taste
  • Ground black pepper – to taste
  • Dried garlic – to taste
  • Vegetable oil – for frying
    *
  • For the sauce:
  • Sour cream – 2 tbsp
  • Hot mustard – 0.5 teaspoon
  • Fresh cilantro (or parsley) – to taste
  • Salt to taste
  • Pepper to taste

Directions

  1. Round eggplants with tender flesh are best for making chops. They do not contain bitterness and do not need to be soaked first.
  2. Wash the eggplant and cut into slices 4-5 mm thick. You can pre-peel the skin, if desired. I didn’t clean.
  3. Beat off the eggplant slices with a meat hammer. Do this carefully so that the circles remain intact.
  4. Prepare the batter. To do this, mix the egg and milk, salt, pepper, season with spices, if necessary (I added a little dried garlic). Pour in flour, mix well so that there are no lumps
  5. Dip the broken eggplant circles in the batter on both sides.
  6. Heat vegetable oil in a frying pan and fry the eggplants in batter over medium heat until golden brown, about 2-3 minutes on each side.
  7. Spread the fried eggplants on a paper towel to remove excess fat.
  8. For the sauce, mix sour cream and mustard, season with salt and pepper, add finely chopped cilantro and stir.
  9. Serve hot eggplant “chops” with a spicy sour cream and mustard sauce.

Enjoy your meal!

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