Eggplant Rounds recipe

All Recipes Side Dish Vegetables Eggplant

Ingredients

½ cup cornmeal
½ teaspoon chili powder
¼ teaspoon dried oregano
salt to taste
1 eggplant, sliced into 1/2 inch rounds
1 quart vegetable oil for frying

Nutrition Info

195.5 calories
carbohydrate: 14.5 g
cholesterol: : -
fat: 15.1 g
fiber: 2.7 g
protein: 1.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 5.6 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.

  2. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.

Recipe Yield

2 servings

Recipe Note

Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!

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