SEARCH
More 2 Photos

Eggplant Rounds Recipe

Recipe by: BAWARCHI

"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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook10 m
  • Ready In15 m
  • 1In 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.
  • 2Heat 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.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
Ingredients
  • 6 servings
  • 196 cals
  • 1/2 cup cornmeal
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • salt to taste
  • 1 eggplant, sliced into 1/2 inch rounds
  • 1 quart vegetable oil for frying
Nutrition

Amount per serving ( 5 total)

  • Calories:
    196
    10%
  • Fat:
    15.1
    23%
  • Carbs:
    14.5
    5%
  • Protein:
    1.8
    4%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like