You are looking for a fried potato wrapped in eggplant recipe that is unique? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious fried potato wrapped in eggplant should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of fried potato wrapped in eggplant, start from the type of ingredients, next selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare fried potato wrapped in eggplant delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required exist for prepare

1. Use 2 Potatoes
2. Take 1 Eggplant
3. Use 1 dash Soup stock granules
4. Prepare 2 tbsp Milk
5. Take 1 Egg
6. Prepare 1 Plain flour
7. Prepare 1 Panko

Add water to the chick pea flour and make a thick paste. Add all the dry ingredients into the paste and mix well. Dip the potatoes in the batter and fry on medium heat until they turn golden yellow. Serve with hot sauce or ketchup.

How to make Fried Potato Wrapped in Eggplant:

1. Remove the stem of the eggplant and thinly slice the skin off both ends (this because the skin is tough and is difficult to wrap). Slice it into 2-3 mm-thick strips. (I cut mine into 6 pieces.)
2. Sprinkle on some salt and allow the eggplant to wilt.
3. Microwave the potato so that it softens. Peel the skin and mash it together with the milk. Lightly season it with the soup stock granules while it's still warm.
4. Shape the potato from Step 3 into 6 barrel-shapes, and wrap the eggplant around the potato. You can secure them closed with toothpicks, but I used pasta and secured each piece in 2 or 3 places.
5. Coat them with flour, dip them into beaten egg, then coat them in panko.
6. For baking: Drizzle over some oil and bake them in the oven at 180ºC for 12-13 minutes. For deep-frying: Deep-fry them in oil until they turn golden brown.
7. Done and ready to serve!

In a small bowl, whisk the eggs together and set aside. Place the Panko, Parmesan cheese, Italian seasoning and garlic salt in a food processor. Pulse until the mixture if very fine and remove the breadcrumbs to a shallow bowl. Working with one slice at a time, dip an eggplant slice into the egg mixture before tossing it into the breadcrumbs. Transfer to paper towel-lined baking sheet.

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