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Preparation:
Prepare the Eggplants:
Start by making the fan cuts on the eggplants. Hold an eggplant at its stem and slice it lengthwise into thin strips, being careful not to cut all the way through; the slices should remain attached at the stem.
Repeat this process with all the eggplants.
Brine the Eggplants:
Dissolve 2 tablespoons of salt in 3 liters of water in a large bowl.
Submerge the fan-cut eggplants in the salty water. This helps to remove any bitterness from the eggplants and keeps them firm.
Leave the eggplants in the brine for about 20 minutes, then drain and pat them dry with paper towels.
Prepare the Coating:
In a shallow dish, beat the 3 eggs and mix in the 2 teaspoons of cornstarch until well combined. The cornstarch helps create a crispier coating.
Place the breadcrumbs in another shallow dish.
Continued on next page
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