How To Fry Eggplant ?
Frying eggplant so that it does not absorb too much oil can be tricky. There are a few tricks, however, to reduce the amount of oil the vegetable absorbs. First, select a black skinned eggplant for frying. It is better than the violet or white skinned ones. |
Next cut off the stem and any part that is damaged or bruised. Now slice the eggplant vertically into thin slices. This is important as horizontal slices absorb more oil, and this is something you do not want. Rub the slices with plenty of salt and let them sit in a colander for about an hour. Now wash the slices in running water to remove most of the salt. You will have to squeeze the salt out of the slices. This will help remove the bitter taste of the eggplant.
Heat a lot of oil in a in a thick bottomed pan. The oil should be able to withstand a lot of heat. Therefore, it is best to avoid using olive oil. Just before the oil starts smoking, introduce the sliced eggplants into it. Do not drop the eggplant slices in, but place them gently in the bottom of the pan. Put only as many slices as the bottom of the pan can hold comfortably. With a pair of tongs, lift the eggplant slices from the bottom of the pan to see if the underside has browned nicely. If they have, turn over the slices and brown the other side as well.
Place the fried eggplant on tissue paper to soak up the extra oil. Transfer to a serving dish, and your fried eggplant is now ready to be eaten.
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