3️⃣ Levels of BADANEKAYI ✅ (EGG PLANT RECIPES)

Ingredients

• 3 medium Eggplant (washed, stems trimmed)
• 1 cup Vegetable Oil (for deep frying; can use sunflower or canola oil)
• to taste Salt (add after frying)

Instructions

1. Prepare Eggplant

   Wash the eggplants, trim the stems, and slice each one into three thickness levels: thin slices about ¼ inch, medium slices about ½ inch, and thick slices about ¾ inch.

   Time: PT5M

2. Heat Oil

   Pour the vegetable oil into the tava and heat over medium‑high heat until it shimmers (about 180°C).

   Time: PT3M

   Temperature: 180°C

3. Fry Thin Slices

   Add the thin eggplant slices in a single layer, avoiding overcrowding. Fry until golden and crisp, about 1–2 minutes per side. Remove with a slotted spoon and place on the paper‑towel‑lined plate.

   Time: PT5M

   Temperature: 180°C

4. Fry Medium Slices

   Increase the heat slightly if needed, then add the medium‑thick slices. Fry for 2–3 minutes per side until tender but still holding shape. Transfer to the plate.

   Time: PT6M

   Temperature: 180°C

5. Fry Thick Slices

   Finally, add the thick slices. Fry for 3–4 minutes per side, pressing gently with the spatula to ensure the interior cooks through. Remove and set aside.

   Time: PT6M

   Temperature: 180°C

6. Season and Serve

   While the eggplant is still hot, sprinkle salt evenly over all three batches. Serve immediately as a snack or side dish.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

10g

Fat

12g

Fiber

3g