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
- Round eggplants with tender flesh are best for making chops. They do not contain bitterness and do not need to be soaked first.
- Wash the eggplant and cut into slices 4-5 mm thick. You can pre-peel the skin, if desired. I didn’t clean.
- Beat off the eggplant slices with a meat hammer. Do this carefully so that the circles remain intact.
- 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
- Dip the broken eggplant circles in the batter on both sides.
- 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.
- Spread the fried eggplants on a paper towel to remove excess fat.
- For the sauce, mix sour cream and mustard, season with salt and pepper, add finely chopped cilantro and stir.
- Serve hot eggplant “chops” with a spicy sour cream and mustard sauce.
Enjoy your meal!
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