The fried eggplant recipe we propose is very crispy, versatile, quick and easy-to-make.
It is also known as breaded eggplant, or fried batter-coated eggplant, depending on the technique used to cook it.
Eggplant is a very healthy vegetable, with a high water content, vitamins and antioxidants and is very low in calories.
Without a doubt, we should have it in our refrigerator because we can enjoy it in many different ways.
Precisely, one of the most popular recipes in Cuba is the one we are going to prepare today, along with stewed eggplant.
How to prepare breaded fried eggplant?
The truth is that the fried eggplant recipe has many variants, each one of them with a delicious flavor.
One of the ways Cubans prepare it is breaded, and not necessarily with flour.
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For example, we can prepare eggplant without flour and use bread instead to fry it; using eggs in both techniques.
Breaded eggplants are fried in abundant oil and they get very crispy, but it is important to keep in mind that its spicy and bitter flavor always remains, that’s why in the step-by-step instructions we will give you a very easy trick that will help you eliminate it.
It is true that this way of preparing it adds calories to the food, but we assure you the final result will be delicious.
However, if you prefer to enjoy a similar and healthier dish, you can prepare the eggplant coated only in egg.
On the other hand, if you don’t have eggs, don’t despair, because you can make a dish just as delicious using only flour, and the result will be very similar.
Fried Eggplant Recipes
Crispy fried eggplants, very easy-to-make, a perfect Cuban-style recipe to enjoy at home for children and adults.
- Prep Time35 min
- Cook Time10 min
- Total Time45 min
- Yield1 Recipient
- Serving Size50g
- Energy103 cal
- 1 large eggplant
- 150 grams of wheat flour
- 75 grams of breadcrumbs
- 1 egg
How to prepare fried eggplant
Wash and slice the eggplant, neither too thick nor too thin. Throw away the green end.
Add salt to both sides of each slice, and let them drain for 30 minutes standing up over a colander or a bowl with holes. This step is done to make them sweat and eliminate the bitter and spicy flavor they normally have.
After those 30 minutes, wash them well and drain the excess of water using cooking paper.
Next, put the egg in a bowl and beat it; in another bowl mix the flour and the breadcrumbs.
Cover each eggplant slice first with egg and then with the mixture of flour and breadcrumbs. Set aside for the next step.
Put a frying pan on medium heat and add oil; when it is hot, start frying the eggplant slices. The quantity of slices we will fry at once depends on the size of the frying pan.
When they get brown, flip them around so the other side can also get brown. When they are completely brown and cooked, remove them from the pan and drain the extra fat using a cooking paper.
And now we have our delicious and crispy eggplant slices ready, which we can enjoy hot as a starter or with other dishes.
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- 8 servings per container
- Serving Size50g
- Amount per serving
- % Daily Value*