Curried Eggplant


  • 7 tbs yellow cornmeal
  • 1 tsp kosher salt
  • 2 tsp curry powder
  • 2 tsp red pepper flakes
  • 1 egg plant, peeled and cubed
  • 2 egg whites, lightly beaten
  • kosher salt and fresh cracked black pepper to taste
  • oil for deep frying
Curried Eggplant:

  • Mix together the cornmeal, salt, curry powder and red pepper flakes.
  • Dip the eggplant slices into the egg whites, then roll them the cornmeal mixture.
  • Heat the oil in a sauce pan on deep fryer 1/3 full of oil to 375 degrees.
  • Deep fry the eggplant until it’s golden brown. About 1-2 minutes
  • Drain on paper towels, season with salt and pepper and serve.

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