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
Slice the eggplant into round, relatively thick slices.
In a bowl, add salt to water.
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.
In one shallow plate, combine the fine crushed cornflakes and Knorr Vegetar (or your chosen alternative like panko/breadcrumbs). Mix well.
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.
After soaking, drain the eggplant slices well from the water.
Pat them completely dry with a kitchen towel to remove all moisture.
Take each eggplant slice and first dip it into the wet batter, ensuring it's fully coated from all sides.
Then, transfer the coated eggplant slice to the plate with the cornflakes/vegetar mixture. Press gently to ensure a good, even coating.
Preheat your air fryer to 180°C.
Lightly spray each coated eggplant slice with olive oil on both sides.
Place the eggplant slices in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding).
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
In a small bowl, combine mayonnaise, yogurt, minced garlic, the lemon juice, chopped dill or parsley, salt, black pepper.
Stir well until all ingredients are thoroughly combined and the sauce is smooth.
Serve the crispy eggplant slices immediately with the homemade ranch sauce on the side.
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