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Hakosem-Style Fried Eggplant

Yield: Serves 4


  • 1 large eggplant
  • 4 tablespoons kosher salt
  • ½ cup cornstarch
  • Canola oil, for frying
SidesKosher for PassoverGluten FreeVeganPareveMiddle East


  • Step 1

    Stripe the eggplant lengthwise with a vegetable peeler and trim off the ends. Slice into 12 roughly ½-inch-thick rounds. Sprinkle each of the eggplant slices on both sides with the salt and drain on a wire rack set on a baking sheet for 1 hour.

  • Step 2

    Pat the slices dry with paper towels. Put the cornstarch in a shallow bowl. Dredge the eggplant in the cornstarch on both sides and tap off the excess.

  • Step 3

    Place a large skillet over medium heat and coat the bottom with oil. When the oil is hot, fry the eggplant in batches for about 2 minutes per side, or until golden. With a spatula, transfer the eggplant to paper towels to drain. Cool slightly before assembly.