Recipes
Photo by Emily Sterne Photography
Ingredients
1 cup all-purpose flour
3 eggs
1 cup panko
2 Japanese eggplant, sliced on the bias into 1/3-inch chips, salted lightly for 3 hours and rinsed well. Pat dry
1 minced shallot
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
Directions
Prepare a stockpot/deep wok with canola oil filled 1/3 way and heat to 350 degrees. Panier the eggplant, and fry until golden, brown and delicious. Meanwhile, combine the shallot, Dijon mustard and sour cream, season. Serve.
Related recipes
Panko and Dijon-Crusted Trout on Cucumber-Quinoa Salad
Dijon Meat Loaf
Squashbusters' Greg's & Rodney's Panko and Dijon Crusted Chicken Tenders with Honey-Dijon-Yogurt Dip
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
