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Eggplant Chules: A Crispy, Flavor-Packed Vegetarian Delight
If you’re looking for a way to turn humble eggplant into a crave-worthy dish, look no further than Eggplant Chules — a crispy, golden, and satisfying recipe that’s loved in many households. Often compared to fritters or cutlets, chules are essentially slices of eggplant that are seasoned, dipped in batter, and pan-fried or shallow-fried to perfection.
Whether you serve them as a snack, side dish, or light lunch, Eggplant Chules are a delicious way to enjoy this versatile vegetable — even for people who say they don’t like eggplant.
What Are Eggplant Chules?
“Chules” (pronounced “choo-lays”) is a term used in some cultures, especially in Latin American and Caribbean communities, to refer to pan-fried slices of vegetables or meats — often breaded or battered.
In this recipe, eggplant is the star of the show. With the right seasoning and texture, it transforms into a soft, flavorful interior with a crispy outer crust — pure comfort food with a plant-based twist.
Ingredients:
- 1 large eggplant, sliced into ¼-inch thick rounds
- 2 eggs, beaten
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt, plus more for sweating the eggplant
- ¼ tsp black pepper
- Optional: pinch of oregano or cumin for extra flavor
- Oil for frying (vegetable or olive oil works well)
Instructions:
- Prep the Eggplant:
Slice the eggplant into even rounds and sprinkle both sides with salt. Let them sit for 15–20 minutes to draw out bitterness and moisture. Pat dry with a paper towel. - Season the Flour:
In a shallow bowl, combine flour, garlic powder, paprika, pepper, and optional spices. - Set Up Your Dipping Station:
Place the beaten eggs in one bowl and the seasoned flour in another. - Coat the Slices:
Dip each eggplant slice first into the flour, then into the egg, and back into the flour for a double coating (for extra crispiness). - Fry to Golden Perfection:
Heat oil in a skillet over medium heat. Once hot, add the coated eggplant slices and cook for 2–3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan. -
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