Crispy Eggplant Fingers
Mix wheat flour, chili powder, coriander powder, fennel powder and cumin powder in a bowl.
Season with AJI-NO-MOTO® and salt. Mix well.
Coat eggplant fingers with the flour mixture. Then, dip them in beaten eggs and coat evenly with breadcrumbs.
Heat oil and deep-fry the eggplant fingers until they turn golden brown and are fully cooked.