Directions:
- In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.
- In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain.
- Serve eggplant hot with sugar for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.48 Kcal (601 kJ) | ||
| Calories from fat | 0.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 581.82mg | 24% | |
| Potassium | 9.07mg | 0% | |
| Total Carbs | 35.51g | 12% | |
| Sugars | 28.98g | 116% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 0.78g | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 368.97 Kcal (1545 kJ) | ||
| Calories from fat | 1.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 0% | |
|---|---|---|---|
| Sodium | 1496.17mg | 24% | |
| Potassium | 23.33mg | 0% | |
| Total Carbs | 91.32g | 12% | |
| Sugars | 74.53g | 116% | |
| Dietary Fiber | 0.6g | 1% | |
| Protein | 2.01g | 2% | |
| Iron | 0.2mg | 0% | |
| Calcium | 3.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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