Fillets fried eggplant

Vegan recipe fillets fried and breaded eggplant. A simple and delicious accompaniment to rice dishes or sauces.

Difficulty: Easy

Serves: 4

• 1 large eggplant
• 3/4 cups of water
• 3/4 cups of flour
• 1/2 teaspoons oregano
• 1/2 teaspoons cumin
• Merquén a pinch of pepper (see alternatives in the comments)
• Salt to taste
• Oil for frying

Preparation
Wash and peel eggplant along filleting of no more than 12 cm. Book.

In a separate bowl, place 34 cup of water about, add flour, oregano, cumin, merquén and salt, stir until all ingredients are incorporated and was not too thick nor too liquid batter, you can add water or flour to correct texture.


Then pass that beat the fillets of eggplant and they are completely covered. Add oil in a pan and when hot place the eggplant and fry on one side first and then the other. When golden brown take them out and place in a dish with paper towels to remove excess oil. They can be served with rice, pasta or different types of mash.

Comments Recipe
The pan should ideally be flat and wide to make room and do not take much oil, this is also the idea of frying one side and then the other.

The amounts are for a 4 people using the recipe on the side.

Merquén is a condiment made with smoked, dried coriander seeds and native Mapuche in Chile pepper kitchen. We put as alternatives chili tree or red pepper powder, for sites where merquén cannot be found.