Fried Eggplant Fingers
Crispy fried eggplant fingers with a savory coating, perfect as a snack or appetizer for those who enjoy bold flavors and a satisfying crunch.
Ingredients
Instructions
- Peel the eggplant and cut it into finger-sized strips.
- Generously salt the eggplant and let it set in a colander for about 20 minutes to remove bitterness.
- Rinse the salted eggplant well and wipe dry.
- Place the flour in one bowl.
- In another bowl, beat the eggs with the milk and Tabasco.
- Dip the eggplant strips into the flour, shaking off excess, then into the egg mixture, and finally coat with the bread crumbs.
- Place the coated eggplant on a rack to dry slightly.
- Heat the oil to 375°F (190°C).
- Fry the eggplant strips, turning as needed until delicately browned.
- Drain on absorbent paper and serve with Carnival Dip.
Nutrition & Diet Analysis (per serving)
308
kcal
15% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).