You are|Are|Again} looking for inspiration recipes fried potato wrapped in eggplant that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious fried potato wrapped in eggplant should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of fried potato wrapped in eggplant, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare fried potato wrapped in eggplant good home, because as long as you know the trick, this dish is able be treat special.

Ingredients and seasonings must exist for prepare

1. Prepare 2 Potatoes
2. Prepare 1 Eggplant
3. Take 1 dash Soup stock granules
4. Prepare 2 tbsp Milk
5. Prepare 1 Egg
6. Take 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.

Instructions 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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