Fried eggplant
Discover a simple yet delicious Fried Eggplant recipe with a perfect blend of salt and black pepper. Featuring fresh eggplant coated in egg whites and lightly fried in olive oil, it's a quick and tasty dish perfect for any meal.
- 06 Mar 2025
- Cook time 25 min
- Prep time 40 min
- 6 Servings
- 5 Ingredients
Fried eggplant is a delicious and easy-to-make dish that can serve as a side or main feature in any meal. This recipe incorporates simple ingredients and straightforward steps to create a crispy and flavorful experience. Whether you're a seasoned cook or a beginner, you'll find this recipe enjoyable and rewarding.
Ingredients:
Instructions:
- Wash the eggplant under cold water and pat it dry.
- Place the eggplant on a cutting board and slice it into rounds or half-inch thick slices, depending on your preference.
- If you prefer less bitterness from the eggplant, lightly sprinkle the slices with a bit of salt and let them sit for about 15-20 minutes. Then, rinse off the salt and pat the slices dry with paper towels.
- In a bowl, whisk the egg whites until they are slightly frothy. This will help the eggplant slices get a nice coating and crisp up well while frying.
- Evenly sprinkle a dash of salt and a dash of black pepper over the eggplant slices.
- Pour 1/4 cup of olive oil into a large skillet and heat it over medium-high heat. The oil should be hot but not smoking.
- Take each eggplant slice and dip it into the egg whites, ensuring it is well coated.
- Carefully place the coated eggplant slices into the hot oil in the skillet. Fry them in batches if necessary to avoid overcrowding the pan.
- Fry each side for about 3-4 minutes, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
- Once the eggplant slices are fried, use a slotted spoon to remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the fried eggplant slices hot as an appetizer, side dish, or as part of a main course.
Tips:
- Choose a firm and shiny eggplant for the best texture and flavor.
- To remove excess moisture and bitterness, you can slice the eggplant, sprinkle with salt, and let it sit for about 30 minutes before rinsing and patting dry.
- Be sure to heat the oil properly before adding the eggplant to ensure a crispy coating.
- Avoid overcrowding the pan; fry the eggplant in batches if necessary to maintain even cooking and crispiness.
This fried eggplant recipe offers a delightful combination of crispy exterior and tender interior, making it a perfect addition to your culinary repertoire. By following these helpful tips and steps, you'll create a dish that's sure to impress family and friends. Enjoy your cooking experience and savor the delicious results!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 24kcal | 1% |
| Protein | |
| Protein 1.93g | 1% |
| Carbohydrates | |
| Carbohydrates 4.76g | 1% |
| Fiber 2.29g | 6% |
| Sugar 2.77g | 3% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.30g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.77ug | 0% |
| Choline 5mg | 1% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.51mg | 3% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 1.68mg | 2% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 2.70ug | 2% |
| Minerals | |
| Calcium, Ca 8mg | 1% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.19mg | 2% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 20mg | 2% |
| Potassium, K 190mg | 6% |
| Selenium, Se 2.20ug | 4% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.13mg | 1% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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