Furikake Eggplant

2 large round eggplants
4 tablespoons oyster sauce
salt and pepper to taste
Batter:
1/2 cup flour
1-1/2 cups water
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, beaten
Breading:
1 cup fine panko
1 cup furikake flakes with toasted sesame seeds
1/3 cup dried chopped parsley

Peel eggplant and slice into 1/2-inch rounds. Toss with oyster sauce and sprinkle with salt and pepper. Allow to marinate in the refrigerator for 2 hours. Mix batter ingredients together. Separately, combine breading ingredients. Dip eggplant slices in batter, then dredge in breading. Brush a frying pan lightly with a combination of canola and olive oil.

Grill eggplant over medium heat about 3 minutes per side, until coating is crisp. Eggplant will soften, but should still be firm. Serve over roasted vegetables and pasta.

Serves 6.



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