Whether you're a fan of eggplant or looking to explore new culinary flavors, torrejas de berenjenas seasoned with adobo seasoning offers a delicious and memorable dining experience.
Servings
4
Prep Time
15 Min
Cook Time
6 Min
Ingredients
Instructions
Salt the tops of the eggplant and let them rest for 10 minutes on a large plate. Wipe off the moisture and dry the eggplant slices.
Combine flour, eggs, Noshejan Lobo Rojo Adobo, shallot, garlic, baking powder, cornstarch, and water in a large mixing bowl. Mix very well until smooth.
Add enough oil to be 1/4" high in a heavy bottom pan. Heat over medium-high and test readiness by adding a few drops of water. If the oil sizzles, it’s ready.
Working in batches, coat the eggplant slices in the batter and fry in the oil until golden brown on both sides, about 3 minutes per side.
Remove from oil and drain on a paper towel-lined plate.
Dust with Noshejan Lobo Rojo Adobo.
Serve hot with lime, rice, and beans if desired.
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