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Fried eggplant with sauteed butter beans

This vegetarian/vegan friendly dish is perfect for appetizer to share or as a meal, serve with  sauteed butter beans or you can prepare this sauteed butter beans recipe as salsa if you like.







Ingredients :
- 1 eggplant
- 1 cup of flour
- 1/2 cornstarch
- 1 1/4  cup seltzer water
- pinch of salt+ pepper
- 1 cup Italian bread crumbs
- 1/2 cup vegetable oil for fry

sauteed butter beans
- I can butter beans
- 1/2 cup diced bell pepper
- 1/2 cup dice onion
- 6 stalk asparagus,trim and dice/ optional
- 1  tomato /dice
- 1 tbsp olive oil
- 1/2 of lemon juice
-  pinch of garlic powder,paprika powder,red pepper flakes, salt and pepper

( in a medium pan heat olive oil,fry onion first until cook add bell pepper,asparagus,butter beans, season with spices add tomato and lemon juice sautee for about few minutes)



Preparation:
- peel eggplant and slice eggplant  about 2 inch thick round
- Heat oil on medium high temperature
- make a simple tempura batter ( whisk flour,cornstarch,seltzer water,salt and pepper )
- dip eggplant into tempura batter and coated  lightly with bread crumbs
- fry about 2 minutes each side or until golden brown
- serve with sautéed butter bean on top as share appetizer or as a meal


Comments

  1. Thanks for the idea because I always stick to the Malaysian versions of cooking eggplant. This is something new and would love to try out. Interesting flavors and I think I can find most of the ingredients over here.

    ReplyDelete
  2. It looks and sounds so delicious.

    ReplyDelete
  3. Eggplant is so versatile, tis looks delicious :D

    Cheers
    CCU

    ReplyDelete
  4. What a yummy side dish, Ridwan! So full of delicious ingredients :)

    ReplyDelete
  5. This looks a very interesting dish and is so full of flavourS. Well done.

    ReplyDelete
  6. What a fantastic vegetarian/vegan style meal. I love eggplant (I made an eggplant dish this week myself). :) I never paired it with beans... but sounds like a winning combination. :)

    ReplyDelete

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