Description
A Jewish dish. Very tasty, turned out to be! She ate everything, my husband had to re-fry..
Ingredients
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Eggplant
2 piece
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Chicken egg
1 piece
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Vegetable oil
2 Tbsp
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Cumin
3 Tbsp
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Sesame
5 Tbsp
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Salt
Cooking
Eggplant cut into strips with a thickness of 0.5 cm, salt and leave for 10 minutes to remove the bitterness. Be rinsed in water.
Beat egg in a bowl, mix the cumin seeds and sesame seeds
Soak the eggplant in egg, roll in caraway seeds and sesame seeds
Fry in butter on both sides until Golden brown. Spread on a napkin to soak up excess oil. Serve hot.
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