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oil fried eggplant

Posted on January 16, 2024

Fried eggplant is a delicious and versatile dish that can be enjoyed as a side, appetizer, or even a main course. Here’s a simple recipe for oil-fried eggplant:

Ingredients:

  • 1 large eggplant
  • Salt
  • Olive oil or vegetable oil for frying
  • All-purpose flour (optional)
  • Egg (optional)
  • Bread crumbs (optional)
  • Marinara sauce or your favorite dipping sauce (optional)

Instructions:

  1. Prepare the Eggplant:
    • Wash the eggplant and trim off the ends.
    • Cut the eggplant into slices or wedges, depending on your preference.
  2. Salt the Eggplant:
    • Sprinkle salt over the eggplant slices to draw out excess moisture and reduce bitterness. Let them sit for about 15-30 minutes.
  3. Drain and Pat Dry:
    • After the salting time, you’ll notice beads of moisture on the eggplant. Pat them dry with paper towels to remove the excess moisture.
  4. Optional Coating:
    • You can create a coating for the eggplant by dipping the slices in flour, beaten egg, and bread crumbs. This step is optional but adds a nice crispy texture.
  5. Heat the Oil:
    • In a skillet or frying pan, heat enough oil to cover the bottom of the pan over medium heat.
  6. Fry the Eggplant:
    • Once the oil is hot, add the eggplant slices in a single layer. Fry until they are golden brown on one side, then flip and cook the other side. This usually takes about 2-3 minutes per side.
  7. Drain Excess Oil:
    • Place the fried eggplant on paper towels to drain any excess oil.
  8. Serve:
    • Serve the oil-fried eggplant hot as is or with your favorite dipping sauce. Marinara sauce, tzatziki, or a garlic aioli work well.
  9. Enjoy:
    • Enjoy your delicious oil-fried eggplant as a side dish, appetizer, or part of a larger meal.

Feel free to customize the recipe according to your taste preferences. You can add herbs, spices, or grated cheese to the coating for extra flavor.

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