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.
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.
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 per serving
6 ServingsCalories 24kcal
Protein 1.93g
Carbohydrates 4.76g
Fiber 2.29g
Sugar 2.77g
Fat 9g
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