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    You are in: Home / Community Forums / Middle East & North Africa / Can eggplant be coated in shawarma blend?
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    Can eggplant be coated in shawarma blend?

    Sun Oct 30, 2011 3:47 am Groupie
    I know it can be coated in flour or seasoned flour, but was thinking about making this but would hate to waste the eggplant if it will not come out nice

    thank you in advance

    Perhaps including the blend in the flour?

    If so, what would you suggest be the blend mixture ratio and would you really taste the blend after it was fried in olive oil? (Not sure)

    Tue Nov 01, 2011 9:53 pm
    Forum Host
    I would add it to the flour. maybe 1TB per 1/2c flour? try & see. happy cooking!
    Wed Nov 02, 2011 12:41 am Groupie
    Gday and thanks

    let's see how I go

    I just hate wasting food about things I don't know

    when I coated them previously last week with flour, seems all it did was come off in the hot oil neither adding or distracting from the recipe

    but thanks for your time and imput

    Wed Nov 02, 2011 7:23 am
    Forum Host
    try baking the eggplant.
    Wed Nov 02, 2011 7:19 pm Groupie
    Not being daft, but HOW best to do?

    Do I coat it? Have not have much success in frying...don't fry alot these am open to any suggestion especially if I can combine it with some shawarma blend I have on hand too! Thank you!


    Hope you have a great day too!
    Thu Nov 03, 2011 7:15 am
    Forum Host
    I had a better thought than baking which is good for uncoated eggplant slices: fry in a skillet/on a griddle (not in deep fat if the coating comes off). i don't *think* you need to dip in egg.,,, i think just dredging the slices in seasoned flour would work. put a bit of oil in a pan or spray a griddle & fry em up. that's what *I* would try.

    good luck!
    Thu Nov 03, 2011 7:55 pm Groupie
    Gday and big thanks for the follow up

    thats what I did the first time (shallow fry) and was lightly coated with just flour

    I can't have egg yolks and don't think adding egg white sip then flour, than repeat the process will add or detract from the eggplant...

    I am determined to master this lol

    thanks again

    Sat Nov 12, 2011 2:41 pm
    Forum Host
    i made eggplant parm last night following several recipes. but the eggplant i did as such...

    peeled & thinly slices. salted & left in a colander for a couple hours. wiped off then set between paper towels for awhile (3 mins) under weight.

    dipped in egg, shook off excess, dipped in seasoned breadcrumbs, laid out on baking sheet & baked 5 mins per side at 350F. it all worked well. so it took all day to fix dinner, lol. but it worked - not to bready & the breading stayed on.

    thought you might be able to use this tidbit.

    xo Bethie
    Sat Nov 12, 2011 7:05 pm Groupie
    Gday and big big thanks for the follow

    that is the yummy way to do it..

    GREATLY appreciate

    have two eggplant sitting in the fridge just DYING for me to do something with them!

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