INGREDIENTS:

• 2 large pieces of eggplant
• 2 cups of breadcrumbs
• 2 pieces egg
• 2 tbsp. cornstarch
• 2 teaspoons salt
• ¼ teaspoon paprika powder
• ⅛ teaspoon ground black pepper
• Cooking oil, for frying

For the dip (optional):

• 2 tbsp. sour cream
• 2 tbsp. plain yogurt
• Extra virgin olive oil, a splash
• 1 tablespoon. coriander leaves
• ⅛ teaspoon ground black pepper
• ¼ teaspoon salt

HOW TO COOK:

1. Cut the eggplant into ½” thick slices, then into 1″ wide slices.
2. Place the aubergine sticks on a layer of kitchen paper, avoiding overlapping.
3. Pour the salt everywhere and then cover them with another layer of kitchen paper.
4. Put a weight on it for 30 minutes to squeeze out excess water.
5. Remove weight and kitchen paper.
6. Season the eggplant sticks with black pepper and paprika powder. Then pour cornstarch everywhere.
7. Beat the eggs in a flat plate and pour the breadcrumbs in another plate.
8. Coat the aubergine sticks with the beaten eggs and successively with the breadcrumbs.
9. Heat a large frying pan with cooking oil and fry the sticks until golden brown.

For the dip (optional):

1. Mix sour cream with yogurt, salt and black pepper powder.
2. Cover with coriander leaves and a drizzle of extra virgin olive oil.