Crispy Eggplant

Ingredients

• 1aubergine, large, sliced into 1 cm rounds
• 1 cupbreadcrumbs
• 50 gsesame seeds
• 2eggs, beaten
• salt, to taste, plus extra for salting the aubergine
• black pepper, to taste
• vegetable oil, for shallow frying

Method

1. 1

   Slice the aubergine into 1 cm (0.4-inch) rounds. Place in a bowl, sprinkle with salt, and leave for 30 minutes to draw out liquid and bitterness.

2. 2

   Rinse the aubergine slices and pat dry with a kitchen towel.

3. 3

   Combine the breadcrumbs and sesame seeds in a large bowl or plate. In a separate bowl, beat the 2 eggs with a pinch of salt and pepper.

4. 4

   Heat oil in a large skillet over high heat. Dip each aubergine slice in the egg, then press into the crumb mixture. Fry in the hot oil for 2–3 minutes per side until golden brown. Drain on paper towels.