Crispy Eggplant Bites with Garlic Sour Cream Dip – Page 2

Wash and slice the eggplants into thick rounds (about ½-inch thick).

Sprinkle the slices with salt and let them sit for 10-15 minutes to remove bitterness. Pat dry with a paper towel.

2️⃣ Prepare the Coating:
In a bowl, whisk together eggs, mayonnaise, mustard, salt, black pepper, and paprika until smooth.

In a separate bowl, add flour.

In another bowl, place the bread crumbs.

3️⃣ Coat the Eggplant Slices:
Dip each eggplant slice in flour, ensuring a light coating.

Next, dip it into the egg mixture.

Finally, coat it with breadcrumbs, pressing gently so they stick.

4️⃣ Fry the Eggplant:
Heat olive oil in a pan over medium heat.

Fry the coated eggplant slices in batches for about 2-3 minutes per side, until golden brown and crispy.

Transfer to a plate lined with paper towels to absorb excess oil.

5️⃣ Make the Garlic Sour Cream Dip:
In a small bowl, mix sour cream, minced garlic, and chopped dill.

Stir well and let sit for a few minutes to allow the flavors to meld.

6️⃣ Serve & Enjoy:
Serve the crispy eggplant bites warm with the garlic sour cream dip on the side.

Garnish with extra fresh dill for a pop of color and flavor.

Serving and Storage Tips:

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