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.
Tips & Substitutions
To enhance the flavor of your Fried Eggplant Fingers, consider adding garlic powder or Italian seasoning to the bread crumbs. If you want a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs. For a lighter version, you can bake the eggplant instead of frying it, brushing them with olive oil before baking.
Serving Suggestions
Serve Fried Eggplant Fingers as a delightful appetizer or snack, pairing them with Carnival Dip for a flavorful contrast. They also make a great side dish alongside Mediterranean recipes such as Spanakopita Spinach-Cheese Pie. For a complete meal, consider serving them with a fresh salad like David Beattie’s Salad or alongside a bowl of Garbanzo Fritters.
Storage & Reheating
Store any leftover Fried Eggplant Fingers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 375°F (190°C) and place the eggplant on a baking sheet for about 10-15 minutes, until they regain their crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Eggplant Fingers contains roughly 232 calories, with 5g protein, 47g carbohydrates, and 3g fat. It is a good source of iron (12% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
While fresh eggplant is recommended for the best texture, you can use frozen eggplant. Just make sure to thaw and drain it well to remove excess moisture before proceeding with the recipe to ensure a crispy coating.
What oil is best for frying the eggplant?
For frying, use oils with a high smoke point such as vegetable oil, canola oil, or peanut oil. These oils can withstand the high temperatures needed for frying without burning, ensuring your eggplant fingers turn out crispy and golden.
How can I make this recipe vegan?
To make Fried Eggplant Fingers vegan, substitute the eggs with a mixture of ground flaxseed and water or use aquafaba (chickpea brine) as a binder. Replace the milk with plant-based milk like almond or soy milk, and ensure your bread crumbs are also vegan-friendly.
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).