Eggplant Rounds

Eggplant Rounds

BAWARCHI 0

"Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!"
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Ingredients

15 m servings 196 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
  2. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

31
  1. 35 Ratings

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Most helpful positive review

This is a great eggplant recipe. Instead of frying, I baked them. I added 1 tsp seasoned salt, and 1/2 tsp tumeric to the coating. I also brushed the pieces with olive oil, then coated them. ...

Most helpful critical review

I grilled the eggplant instead of frying it-it was not bad. To help the breading stick to the eggplant, I dipped it into eggbeaters. I served with a horseradish sauce which gave it a good zing.

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This is a great eggplant recipe. Instead of frying, I baked them. I added 1 tsp seasoned salt, and 1/2 tsp tumeric to the coating. I also brushed the pieces with olive oil, then coated them. ...

YUM! This is the best. I played around with this recipe a little and came up with the following. I mixed the cornmeal with some whole wheat flour, added chili powder, garlic salt and oregano. I ...

This is outstanding. Even people who normally do not like eggplant will enjoy these. The only change that I made was to spray them with olive oil PAM type spray and bake until done rather then f...

I grilled the eggplant instead of frying it-it was not bad. To help the breading stick to the eggplant, I dipped it into eggbeaters. I served with a horseradish sauce which gave it a good zing.

These were quite good but I did change the seasoning a bit. Hubby and I aren't great fans of oregano so I added garlic power and parsley and cut the chili powder in half. It suited our taste v...

This is a simple but tasty preparation that I'll definitely make again. I cut the eggplant thick -- about 3/4 inch. I also cooked some zucchini the same way, cut in third lengthwise (they were s...

We Grilled them and followed the recipe to a T. No flavor, not enough seasoning, should have used olive oil or egg to make the seasoning stick. Should not have used cornmeal at all on the grill....

Sadly, I did not like this at all. Eggplant really soaks up oil (I probably should have thought of that earlier). So, in the end each piece was so saturated with oil that you could barely taste...

this was my first time ever cooking eggplant...being new to the cooking area I found this to be easy and very tasty... I added a few dashes of some garlic powder, Mrs Dash, pepper, and paprika. ...

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