Here’s a tasty idea to spice up meat-free Monday this week.
Credit by: KingOfChef
Combine the flour and cumin on a plate and season with salt and pepper. Place the eggs and breadcrumbs into separate shallow dishes. Lightly coat the eggplant slices in the seasoned flour, dip into the whisked eggs and then evenly coat with breadcrumbs.
Pour oil into a large frying pan until it's 5mm deep and heat over medium heat. Cook the eggplant slices in 2 batches in the hot oil for 1-2 minutes on each side or until golden and eggplant is tender. Drain on paper towel. Serve the hot eggplant slices with the hommus and lemon wedges.
leftovers: Use dried breadcrumbs for coating fish cakes or lamb cutlets. Use cumin to season lamb or chicken before barbecuing.