Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
842
Calories
28g
Protein
28g
Fat
118g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large eggplants
- 1/4 cup of oil
- 3 tablespoons of milk
- 4 tablespoons of cornstarch
- 2 teaspoons of salt
- 1 pinch of ground black pepper
- 2 eggs
Directions
1
Cut the eggplants into 1/4 inch-thick slices, sprinkle with one teaspoon of salt.
2
Mix milk, cornstarch, eggs, pepper and the remaining salt. Stir.
3
In a shallow frying pan heat the oil.
4
Dip the eggplants in this mixture, then pass through the breadcrumbs.
5
Fry until golden brown. Serve immediately.
6
Category:Dominican Recipes
7
Category:Dominican Snacks
Recipe sourced from
fandom