Fried eggplant
Fried eggplant is a simple dish featuring crispy eggplant slices coated in egg whites and lightly seasoned. Ideal as a side or main dish, it offers a delightful texture and flavor profile.
Cook time 25 min
Prep time 40 min
Ingredients:
1 dash salt1 dash black pepper
1 eggplant
2 egg whites
1/4 cup olive oil
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.
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.
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!
Fried eggplant FAQ:
Fry the eggplant slices for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
Yes, you can use whole eggs instead of just egg whites. The coating may be richer, but it will still produce a tasty result.
Store leftover fried eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, consider using an oven or air fryer to retain crispness.
Yes, you can substitute olive oil with vegetable oil or canola oil, which have higher smoke points and will work well for frying.
The eggplant is done when it is golden brown and crispy on the outside. Additionally, it should feel tender when pierced with a fork.
Cooking 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.
Nutrition Facts
6 ServingsCalories 24kcal
Protein 1.93g
Carbohydrates 4.76g
Fiber 2.29g
Sugar 2.77g
Fat 9g
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