Just Put 1 Egg on the Eggplant and You Will Be Surprised!

Description

This simple yet incredibly tasty dish transforms humble eggplant and a single egg into a crispy, golden, and flavorful treat. The egg acts as a natural coating that binds with the eggplant, giving it a light crust when pan-fried or baked. It’s budget-friendly, healthy, and perfect as a side dish, appetizer, or even a quick snack. You’ll be amazed at how much flavor can come from just two basic ingredients!

Ingredients For Just Put 1 Egg on the Eggplant and You Will Be Surprised!

• 1 large eggplant (medium-sized works too)

• 1 egg

• 2 tbsp flour or breadcrumbs (optional, for extra crispiness)

• Salt, to taste

• Black pepper, to taste

• 1–2 tbsp oil (olive oil or vegetable oil, for frying)

• Optional: garlic powder, paprika, parsley, or cheese for added flavor

Instructions

1. Prepare Eggplant: Wash and slice the eggplant into ½-inch thick rounds. Lightly sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

2. Beat the Egg: Crack the egg into a bowl, whisk with a pinch of salt, pepper, and seasonings of your choice.

3. Coat Eggplant: Dip each eggplant slice into the beaten egg, ensuring both sides are coated. (For extra crunch, dip in flour or breadcrumbs after the egg wash.)

4. Cook:

   • Pan-Fry: Heat oil in a skillet and fry the slices over medium heat until golden brown on both sides.

   • Bake Option: Place coated slices on a parchment-lined tray, drizzle with oil, and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.

5. Serve: Enjoy hot, with yogurt dip, marinara sauce, or just on its own!

Notes

• Salting the eggplant before cooking removes bitterness and prevents sogginess.

• You can experiment by adding grated cheese to the egg mixture for extra flavor.

• Works great with zucchini too if you want a variation.

Tips

• For a healthier option, always bake instead of frying.

• Serve as a sandwich filling or on top of rice for a complete meal.

• Add chili flakes to the egg mix for a spicy kick.

• Best eaten fresh, as eggplant tends to soften if stored too long.

Servings

This recipe makes 2–3 servings as a side dish or snack.

Nutritional Info (per serving, approx.)

• Calories: 140 kcal

• Protein: 5 g

• Carbohydrates: 12 g

• Fat: 8 g

• Fiber: 4 g

• Vitamin C, Vitamin K, and potassium from eggplant

• Protein and B vitamins from egg

Benefits

• Low-cost & healthy – Uses simple, affordable ingredients.

• Rich in fiber – Good for digestion and gut health.

• Protein boost – The egg adds satisfying protein to a veggie dish.

• Weight-friendly – Low-calorie, nutrient-dense, and filling.

• Versatile – Works as snack, side dish, or light meal.

Q & A

Q: Can I make this without oil?
A: Yes! You can bake the slices on parchment paper for an oil-free version.

Q: Can I use other vegetables instead of eggplant?
A: Definitely! Zucchini, mushrooms, or even bell peppers work well with the same method.

Q: How do I keep the coating crispy?
A: Make sure the eggplant slices are dry before dipping in egg, and cook on medium heat so they crisp instead of steaming.

Q: Can I prepare this ahead of time?
A: It’s best fresh, but you can slice and salt the eggplant ahead. Coat and cook just before serving for the best taste.