Ingredients:

  • 2 medium eggplants (approx. 1.5 lbs / 680g), sliced into 1/4-inch rounds
  • 2 tbsp (30g) coarse kosher salt
  • ½ cup (65g) cornstarch
  • ¼ cup (30g) all-purpose flour
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) black pepper
  • ½ tsp (3g) salt
  • 2 cups (480ml) neutral oil

Instructions:

  1. Arrange eggplant slices on a baking sheet and sprinkle evenly with 2 tbsp (30g) of kosher salt.
  2. Let the eggplant sit for 60 minutes to draw out moisture and bitterness.
  3. Rinse the slices under cold water to remove excess salt and pat them completely dry with a lint-free towel.
  4. In a large bowl, whisk together the cornstarch, flour, garlic powder, paprika, salt, and pepper.
  5. Toss the dried eggplant slices in the coating mixture, pressing firmly so the powder adheres to both sides.
  6. Shake off any excess powder to ensure a thin, crispy layer.
  7. Heat neutral oil in a skillet over medium-high heat until it reaches 350°F (175°C).
  8. Carefully place 4-5 slices in the oil, avoiding overcrowding the pan to maintain temperature.
  9. Fry until golden brown and mahogany-colored, then transfer to a paper towel-lined plate to drain.