There's no better way to enjoy eggplant than this amazing Dominican way! You are going to love these!
Total Time
25min
5.0
1 Rating
Author: Belqui's Twist
Servings:
6
Ingredients
•
1
Large
Eggplant
•
2
cups
All-Purpose Flour
•
2
Eggland's Best Classic Eggs
•
1/4
Onion
, finely chopped
•
1
Tbsp
Adobo Seasoning
•
as needed
Corn Oil
•
as needed
Water
•
to taste
Salt
Cooking Instructions
1.
Cut off the ends of the Eggplant (1) and peel. Slice the eggplant in 1 1/2-inch rounds. Rinse and drain. Set aside.
2.
In a measuring cup set aside about 1 cup of Water (as needed). Then in a large bowl pour in All-Purpose Flour (2 cups) and slowly add water until the flour begins to thicken up, you might not need all of it.
3.
Add Eggland's Best Classic Eggs (2), mix well, then add Adobo Seasoning (1 Tbsp) and Onion (1/4). Mix until combined. Think of pancake batter just a tad bit looser. Set aside.
4.
In a skillet, add water up to about 1-inch. Add Salt (to taste). Bring to a boil and add the eggplant rounds. Cook for about 5 minutes on each side. Set aside on a paper towel to drain.
5.
Dump the water in the skillet and dry it out, carefully so as not to burn yourself.
6.
Place back on the stove and add Corn Oil (as needed) to cover the bottom of the skillet. Heat on medium-high. Add a few of the boiled eggplant rounds to the batter and fry in batches, turning until they are nice and golden on both sides.
7.
Now all you have to do is enjoy this yummy veggie treat!
Nutrition Per Serving
CALORIES
183
FAT
2.0 g
PROTEIN
6.7 g
CARBS
33.9 g
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