How to fry eggplant

Video: How to cook eggplant | The best pan fried eggplant

Content

Method 2 of 3: Fried Eggplant
Method 3 of 3: Breaded Fried Eggplant
Tips
What do you need

1 Choose heavy and firm eggplants. When you cook eggplants, you want to choose eggplants that have smooth, radiant skin.

2 Store eggplants in the refrigerator until you fry. Eggplants are tender and spoil quickly.

3 Remove the skin from large or white eggplants. Clean the skin with a stainless steel knife. To prepare the eggplant for cooking, do not use a carbon steel knife because the carbon reacts with the phytonutrients in the eggplant and the eggplant will turn black.

4 Cut the eggplant into thin slices with a stainless steel knife.

5 Soften the eggplant. When frying eggplant, you want soft and tender bites. Sprinkle the eggplant with salt and let sit for 20-30 minutes. The salt will draw some of the moisture out of the eggplant and prevent the oil from absorbing.

6 Rinse the eggplants with water. When preparing the eggplant for cooking, you can wash off some of the salt.

Method 2 of 3: Fried Eggplant

1 Mix in a bowl for 1 tsp. l. (4.929 ml) turmeric powder, 1 tsp. (4.929 ml) minced garlic and 1 tsp. (4.929 ml) salt.
2 Pour in 1/4 cup (60 ml.) vegetable oil in a skillet. Place the skillet on the stove and turn the burner on over medium heat. When frying eggplant, you want the oil to warm up before cooking the eggplant.
3 Place the chopped eggplants in the seasoning bowl and stir until covered in the seasoning.
4 Fry the eggplant slices for 2-4 minutes on each side. When cooking eggplants, you want to cook them completely to reveal their flavor.
5 Ready.

Method 3 of 3: Breaded Fried Eggplant

1 Pour in 2.54 cm. vegetable oil in a pan. When cooking eggplant, you can use sesame oil, olive oil, wok oil, butter, or vegetable oil.
2 Place the skillet over the heat and turn the burner on over medium heat.
3 Crack 1 egg and beat in a bowl for 1 to 2 minutes.
4 Dip the eggplant slices into the egg. The egg will help the breadcrumbs stick to the eggplant slices when preparing them for cooking.
5 Mix in another bowl 1/2 cup (118.29 ml.) flour, 1/4 tsp. (1.232 ml) cornstarch, 1 tsp. salt (4.929 ml.) and 1/2 tsp. (2.464 ml) pepper.
6 Dip the eggplant-covered eggplant slices in the flour mixture, covering them completely.
7 Place the breaded eggplant slices in the skillet. The oil will bubble when frying the eggplant, so be careful not to burn yourself.
8 Cook the eggplant until golden brown. Turn them over several times to prevent them from burning.
9 Remove the breaded eggplant and pat dry on paper towels.
10 Ready.