11 recipes for crispy and ruddy fried eggplant

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With tomatoes, cheese, garlic, chili, mayonnaise, in batter and more.

Choose large or medium sized eggplants. To remove the bitter taste, sprinkle with salt after slicing. Leave it on for 15-20 minutes, then rinse and dry.

1. Fried eggplant with lemon

Ingredients

• 1 eggplant;
• salt and black pepper to taste;
• ½ teaspoon cayenne pepper
• ½ teaspoon turmeric
• 3-4 tablespoons of vegetable oil;
• 6-8 lemon slices.

Preparation

Cut the eggplant into small wedges. Season with salt, black and cayenne peppers and turmeric. Mix well.

Heat oil in a skillet over medium heat. Arrange vegetables in one layer and cook for 2-4 minutes on each side, until golden brown. Transfer to a bowl, cover and prepare the next batch. Serve with lemon.

2. Fried eggplant with garlic and soy sauce

Ingredients

• 2-3 eggplants;
• 2-3 stalks of green onions;
• 1 piece of ginger (1 cm long);
• 10 cloves of garlic;
• 100 g corn starch;
• salt and pepper to taste;
• 3 tablespoons of vegetable oil;
• 3-4 tablespoons of soy sauce.

Preparation

Cut the eggplants into small pieces. Chop the onion and ginger. Pass the garlic through a press.

Dip the eggplant in cornstarch. Season with salt and pepper.

In a skillet, heat 2 tablespoons of oil over medium heat. Fry the pieces for 2-4 minutes on each side, until they are lightly browned. Place on paper towels and prepare another batch if it doesn't fit in one layer.

Wipe the pan and heat the remaining oil. Toss in the garlic and ginger and cook for 20-30 seconds. Add eggplant, drizzle with soy sauce and simmer for 1 minute. Garnish with onions before serving.

3. Fried eggplant with honey and rosemary

Ingredients

• 1 eggplant;
• 500-600 ml of milk;
• 2-3 tablespoons of vegetable oil;
• 70 g flour;
• salt to taste;
• 2-3 tablespoons of honey;
• 1 sprig of rosemary

Preparation

Cut the eggplants into slices. Place in a bowl, cover with milk and press down firmly with a plate, cover with plastic wrap and leave in the refrigerator overnight.

Heat oil in a skillet over medium heat. Dip the vegetables in flour. Fry for 2-4 minutes on each side until golden brown. Place on a plate or wire rack, season with salt and honey. Sprinkle with chopped rosemary.

4. Fried eggplant breaded with parmesan

Ingredients

• 1 medium eggplant;
• 2 eggs;
• 50 g parmesan;
• 100 g bread crumbs;
• salt to taste;
• ½ teaspoon dried garlic;
• 2-3 tablespoons of vegetable oil.

Preparation

Cut the eggplants into small oblong slices. Beat eggs a little.

Grate the cheese on a medium grater. Then grind in a food processor along with bread crumbs, salt and garlic. Transfer to a bowl.

Heat oil in a skillet over medium heat. Dip the eggplant slices first in eggs, then roll in breadcrumbs and fry for 2-4 minutes on each side.

5. Fried eggplant with sesame and chili

Ingredients

• 1 eggplant;
• 1 chili pepper;
• 1 tablespoon sesame seeds
• 3½ tablespoon vegetable oil;
• 1½ tablespoon malt or apple cider vinegar
• 1½ tablespoon soy sauce
• 1½ tablespoon brown sugar
• 1½ tablespoon hot chili sauce.

Preparation

Cut the eggplant and chili into small pieces. Fry the sesame seeds in a dry frying pan for a couple of minutes.

Stir 1½ tablespoon oil with vinegar, soy sauce, sugar and chili sauce. The granulated sugar must completely dissolve.

Heat the remaining oil in a skillet over medium heat. Fry the eggplants for 2-4 minutes on each side. Place on a paper towel and then onto a plate. Drizzle over the sauce, sprinkle with sesame seeds and chili.

6. Fried eggplant with eggs

Ingredients

• 2 egg whites;
• 1 eggplant;
• salt and pepper to taste;
• 2 tablespoons of vegetable oil;
• 1 sprig of greens.

Preparation

Whisk the egg whites. Cut the eggplants into round slices. Season with salt, pepper and brush with proteins on all sides.

Heat oil in a skillet over medium heat. Saute vegetables for 2-4 minutes on each side. Garnish with chopped herbs before serving.

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7. Fried eggplant with feta, tomato and cucumber

Ingredients

• 1 small cucumber;
• 1 tomato;
• ½ onion;
• 1 sprig of basil;
• 100 g feta cheese;
• 1 teaspoon garlic powder
• 3 tablespoons of balsamic vinegar
• salt and pepper to taste;
• 2 tablespoons of vegetable oil.

Preparation

Finely chop the cucumber, tomato and onion. Chop the basil. Crumble the cheese.

Combine prepared vegetables with feta, garlic powder, and vinegar. Leave in the refrigerator for 15-20 minutes.

Cut the eggplants into thin slices. Season with salt, pepper and coat with oil. Fry over medium heat in a regular skillet or grill for 2-4 minutes on each side.

Place the vegetable mixture on each slice and sprinkle with basil.

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8. Fried eggplant with tomatoes and garlic

Ingredients

• 1 eggplant;
• 1-2 tomatoes;
• 80-100 g of cheese;
• 2 cloves of garlic;
• 2 tablespoons of vegetable oil;
• salt and pepper to taste.

Preparation

Cut the eggplant, tomatoes and cheese into thin slices. Chop the garlic finely.

Heat oil in a skillet over medium heat. Salt and pepper the pieces of eggplant and fry for 2-4 minutes on each side. Place on a plate and make tomato and cheese pyramids. Sprinkle garlic on top.

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9. Fried eggplant with hot sauce

Ingredients

• 1 eggplant;
• salt and black pepper to taste;
• 1 teaspoon cayenne pepper
• 1 teaspoon cornmeal
• 1 teaspoon wheat flour;
• 1 teaspoon of ground cumin;
• 3 stalks of green onions;
• 2 tablespoons of vegetable oil;
• 1 tablespoon hot sauce

Preparation

Cut the eggplant into thin slices. Season with salt, black pepper and cayenne pepper, and roll in a mixture of flour and caraway seeds.

Finely chop the onion.

Heat oil in a skillet over medium heat. Fry the eggplant slices for 2-4 minutes on each side. Place on a plate, sprinkle with hot sauce and sprinkle with onions.

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10. Fried eggplant in batter

Ingredients

• 1 eggplant;
• salt and pepper to taste;
• 2 eggs;
• 3 tablespoons flour;
• 2 tablespoons of vegetable oil.

Preparation

Cut the eggplants into thin slices. Season with salt and pepper. Beat eggs in a bowl with flour and salt.

Heat oil in a skillet over medium heat. Dip the eggplants in batter and fry for 2-4 minutes on each side until golden brown.

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11. Fried eggplant with mayonnaise and garlic

Ingredients

• 1 eggplant;
• salt and pepper to taste;
• 2-3 cloves of garlic;
• 50–70 g of cheese;
• 3 tablespoons of mayonnaise;
• 2 tablespoons of vegetable oil;
• 1 sprig of greens.

Preparation

Cut the eggplants into thin slices. Season with salt and pepper. Pass the garlic through a press. Grate the cheese on a fine grater and mix with mayonnaise and garlic.

Heat oil in a skillet over medium heat. Fry the eggplant slices for 2-4 minutes on each side. Place on a plate and brush with garlic mayonnaise sauce. Decorate with herbs. Chill before serving.

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