Crispy Fried Eggplant with Ranch Sauce
Crispy Fried Eggplant with Ranch Sauce
Description
Discover a new way to enjoy eggplant with this recipe for crispy fried slices, perfect for an air fryer or oven. Paired with a simple homemade ranch sauce, it's a delicious and healthier twist on a classic.
Ingredients
⇵
For the Coating Mixture
For the Ranch Sauce
Instructions
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Slice the eggplant into round, relatively thick slices.
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In a bowl, add salt to water.
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Soak the eggplant slices in this salted water for 20 to 30 minutes. This helps remove bitterness and prevents them from absorbing too much oil.
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In one shallow plate, combine the fine crushed cornflakes and Knorr Vegetar (or your chosen alternative like panko/breadcrumbs). Mix well.
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In a second shallow plate, add flour, water, egg, salt, black pepper, paprika, cumin, and coriander. Whisk them together well until you get a smooth, slightly thick batter.
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After soaking, drain the eggplant slices well from the water.
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Pat them completely dry with a kitchen towel to remove all moisture.
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Take each eggplant slice and first dip it into the wet batter, ensuring it's fully coated from all sides.
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Then, transfer the coated eggplant slice to the plate with the cornflakes/vegetar mixture. Press gently to ensure a good, even coating.
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Preheat your air fryer to 180°C.
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Lightly spray each coated eggplant slice with olive oil on both sides.
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Place the eggplant slices in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding).
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Cook for approximately 10 to 15 minutes, or until golden brown and crispy, flipping halfway through. Monitor the color closely as cooking times can vary.
Prepare the Ranch Sauce
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In a small bowl, combine mayonnaise, yogurt, minced garlic, the lemon juice, chopped dill or parsley, salt, black pepper.
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Stir well until all ingredients are thoroughly combined and the sauce is smooth.
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Serve the crispy eggplant slices immediately with the homemade ranch sauce on the side.
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