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Crispy Eggplant


"This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney."
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1 h servings 267 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
  2. Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
  3. Press eggplant slices into bread crumb mixture to coat both sides.
  4. Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
  5. Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.


  • Cook's Note:
  • Process stale bread into bread crumbs instead of using dry bread crumbs if desired.

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