Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 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
- 1 large eggplant, peeled and sliced into approximately 5mm thick slices
- 2 small onions, minced
- 1 clove of garlic, minced
- 1 tbsp table sugar
- 1 tsp ground marjoram
- 1 tsp ground thyme
- salt and freshly ground pepper to taste
- 1 cup unseasoned bread crumbs
- 12 ounces of a sweet or fruit-flavored beer
- flour as needed
Directions
Combine all ingredients except for the eggplant slices and flour in a large mixing bowl. Mix thoroughly with a wire whisk and then add flour until the mixture becomes a batter thick enough to adhere. Coat the slices of eggplant with the mixture and fry in a deep frying pan in 2-3cm of your favorite oil, taking appropriate safety precautions.
Category:Pan-fry Eggplant Recipes