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.
- 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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