Fried Eggplant Recipe: This fried eggplant is deep-fried in a batter, with onion, garlic, and an egg mixed in. It’s a typical East Asian dish, and the amount of egg varies from region to region. In general, the egg serves as a binder to the sauce, so it’s usually less prevalent than the salt and pepper mixture in Western preparations. The egg used is usually leftover from making other dishes. The egg plant is usually a large one, because it is used as a filling for dumplings (xiao long bao). It is usually deep-fried.
Eggplant is one of those vegetables that is consumed on a regular basis in the U.S. but rarely seen in restaurants and markets back home. Fried eggplant is one of my go-to dishes in the U.S., and I will eat it almost every day to keep my metabolism strong and my energy levels up. There are some eggplants that are easier to digest than others, so I have to be careful when cooking eggplant. It is important to wash the eggplant thoroughly before cooking, to remove any dirt, dust or mold.
Fried eggplant is a typical North Indian dish made by deep frying eggplant slices in oil or ghee. It’s a healthy and tasty dish that’s widely enjoyed by vegetarians and non-vegetarians alike. Eggplants are rich in fiber, vitamins, and minerals. They’re also low in calories and fat, making them an excellent diet option.
Aubergines are popular in Greek, Middle Eastern, Italian and French cuisine. Think dishes like moussaka, baba ganoush, parmigiana and ratatouille. But baked eggplant remains at the top of the list for many. The flesh of the eggplant makes it an excellent choice for vegetarian dishes, and it accepts the addition of spices. This recipe for roasted eggplant is quick and easy to prepare and is a delicious summer dish, either as an appetizer or a side dish. The texture is crispy on the outside, with soft eggplant in the middle. For the preparation you only need eggplant, breadcrumbs, cheese, milk, eggs and olive oil. Try this recipe today, we are sure you will love it!
How to cook fried eggplant
The aubergines must be salted before cooking. Aubergines have a very high moisture content. Salting removes the water, so the aubergines absorb much less oil during further cooking. If you skip the salting, you get soft, fatty eggplant. Salting should take 30 minutes, after which you can pat them dry with kitchen paper (or paper towels). If you’re in a hurry, there’s an alternative: a quick microwave pickle. Sprinkle the eggplant slices with salt and place them in a single layer on kitchen paper. Toast them in the microwave until the pieces are about halved – they are now ready to be baked!
Dip the eggplant slices into the breadcrumbs and fry in oil until golden brown and cooked.
Do you peel the aubergines before frying them?
It is not necessary to peel the aubergines before frying them. The skin is perfectly edible, but can be tough on large eggplants. Cooking also softens the eggplant, so the skin helps maintain the texture of the eggplant slices.
Bake them until they are golden brown.Eggplant is often used as an ingredient in many delicious dishes. However, if you’re a vegetarian or vegan, trying to find eggplant dishes to eat in restaurants is not as easy as having a regular meal. You will find a large variety of eggplant dishes in restaurants, but a lot of them use eggplant in an unusual way. This post is about how to make a Fried Eggplant Recipe by using a deep frying pan..
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Frequently Asked Questions
How do you fry eggplant without getting soggy?
Fry the eggplant in a pan with a little bit of oil on high heat.
Do you peel eggplant before frying?
No, you can fry the eggplant without peeling it.
Why do you soak eggplant before cooking?
The eggplant is soaked in a salt water solution to remove the bitter taste.
