Crispy Fried Eggplant Bites

Step 1

Cut the 1 large eggplant into 1-inch cubes and toss with 0.5 teaspoon salt. Let sit for 10 minutes, then pat dry with paper towels.

Step 2

In a bowl, mix 0.5 cup flour, 1 teaspoon paprika, 0.5 teaspoon chili powder, and remaining 0.5 teaspoon salt. Dredge the eggplant cubes in the flour mixture, shaking off excess.

Step 3

Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Fry the eggplant in batches, turning occasionally, until golden and crisp, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Step 4

Cut the 1 head broccoli into florets and steam or blanch in boiling water for 3-4 minutes until bright green and tender-crisp. Drain well.

Step 5

Slice the 2 red chili peppers thinly. Serve the crispy eggplant with broccoli, garnished with the sliced chilies. Add extra salt or chili powder to taste.