Fried Eggplant – Crispy and Indulgent – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the flour on a flat plate and mix in the cumin, salt and black pepper.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.

To assemble

1. 3
   Salt the slices, leave 20 minutes and pat dry well.
2. 4
   Pass each piece through the breading stations, in order, and press well so the coating sticks.

   💡A wet vegetable sheds its coating and spatters in the oil. Dry well after cooking or salting, before the flour.
3. 5
   Heat the oil in a deep pan to 180°C (355°F) and fry 2–3 minutes per side, until the coating is golden and crisp.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep skillet (sauté pan)

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 6
   Transfer to paper towels.
5. 7
   Serve hot with Yogurt.