FOOD
Fried Eggplant With Cumin & Salt-Pickled Lemons
Crispy, delicious and just as addictive as potato chips. No joke!
Ingredients (SERVES 6)
| 6 |
lemons |
| 1/2 |
cup kosher salt |
| 1 |
lb baby eggplants |
| 1/2 |
cup all-purpose flour |
| 1 |
tbsp crushed cumin |
| 1 |
tsp paprika |
| 1 |
tsp cracked black pepper |
| 1 |
egg |
| 1 |
cup olive oil |
| 2 |
tbsp finely chopped red onion |
| 1/4 |
cup finely chopped fresh cilantro |
Instructions
Two days before (or more):
- To make pickled lemons, cut two lemons into 1/4-inch slices, remove any seeds and then chop into small cubes. Place chopped lemons in a jar or sealable container.
- Juice remaining 4 lemons and mix with 1/2 cup salt. Pour mixture over chopped lemons and let rest for at least 48 hours.
Morning of :
- Slice eggplants into 1/4-inch slices. In a dry skillet, cook until light brown on both sides. You may need to do this in batches.
- In a dish, mix flour, cumin, paprika and pepper.
- In another dish, whisk egg with 2 tablespoons of water. Dip eggplant slices first in egg, then in flour. Repeat until all are coated.
- In a skillet with olive oil, fry eggplant until golden and crisp. Place slices on paper towel.
- 5. Finely chop 1 tablespoon of the salt-pickled lemons.
To serve:
- Top each eggplant slice with a little pickled lemon, onion and cilantro.
Nutritional information
Nutrients per serving: 119 calories, 6 g fat, 3 g protein, 14 g carbs, 4 g fibre.
By Carina Malling Skronski & Nanna Simonsen
Photography by Lars Ranek