Ingredients:

  • 2 medium Eggplants (about 600g / 1.3 lbs total weight)
  • 1 tsp Kosher Salt (for drawing out moisture)
  • 1/4 cup Coarse Salt (for the dredging station)
  • 1/2 cup All-Purpose Flour (approx. 60g)
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Black Pepper, freshly ground
  • Pinch of Cayenne Pepper (optional)
  • 2 cups Neutral High-Heat Oil (e.g., Canola, Sunflower, or refined Peanut Oil)

Instructions:

  1. Trim the ends off the eggplants. Slice eggplant crosswise into rounds, approximately 1/4-inch (6mm) thick.
  2. Lay slices in a single layer on paper towels. Sprinkle generously with 1 tsp of salt. Allow to rest for 15–20 minutes to draw out moisture. Pat thoroughly dry using fresh paper towels.
  3. In a shallow dish, whisk together the flour, 1/4 cup coarse salt, smoked paprika, black pepper, and cayenne (if using) to create the dredging mixture.
  4. Lightly dredge each dried eggplant slice in the seasoned flour mixture, ensuring both sides are coated. Gently shake off any excess flour and set aside on a clean platter.
  5. Pour oil into the frying pan to a depth of about 1/2 inch. Heat over medium-high heat until it reaches 350°F (175°C).
  6. Carefully place eggplant slices into the hot oil in batches, ensuring the pan is not overcrowded. Fry for 2–4 minutes per side until deeply golden brown and crisp.
  7. Remove cooked slices with tongs and immediately transfer them to a wire rack set over a baking sheet. Season lightly with a tiny pinch of extra salt immediately while hot.
  8. Adjust heat as necessary between batches to maintain the oil temperature, and continue frying until all slices are done. Serve immediately with a dipping sauce.