Often, the process of frying eggplants causes difficulties even for experienced cooks. Vegetables tend to absorb a lot of oil, which makes them greasy and unappetizing. However, with the right approach and a few tricks, you can achieve an excellent result. We will show you how Today I will share proven methods on how to fry eggplants so that they turn out perfect, and the oil does not shoot out during frying.
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<strong>Ingredients:</strong>
Eggplants – 4-5 large
Fine salt – to taste
Vegetable oil – for frying
<strong>Preparation:</strong>
Start by peeling the eggplants. You can leave the skin on if you prefer, but for a softer texture, remove it. Cut the eggplants into slices that are not too thin, but not too thick. Place the sliced eggplants in a deep bowl. Sprinkle with fine salt, distributing it evenly between the layers of eggplant. Leave them like this for 1-2 hours so that they release excess liquid. The salt will help get rid of the bitterness and excess moisture.
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After the eggplants release their juices, pat them dry with a paper towel. This will prevent them from absorbing too much oil while frying. Pour vegetable oil into a non-stick frying pan until the oil level is about one finger deep. Heat the oil to medium-high, but do not let it get too hot. When the oil is hot, carefully place the eggplants in the pan.
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Fry them until golden brown, turning them occasionally. It is important to fry the eggplants in batches so that they do not lie on top of each other and are fried evenly. The finished eggplants should be soft inside and have a nice golden color on the outside.
Place them on a paper towel to remove excess oil. Fried eggplants can be served as a separate dish or used as an ingredient in other recipes. They are great in salads, pastas, and side dishes.
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This method will help you achieve the perfect texture of eggplants and make them less fatty while preserving all the flavor.
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