Do you like fried eggplant, but hate their ability to absorb oil like a sponge?
We have good news: there is a way to fry eggplant in oil, but so that it does not absorb. The secret is: egg whites! This method allows you to get a golden brown crust. – everything is as it should be!
The only “but” of this method is serious splashing during frying and they can hardly be avoided. So be sure to wear an apron and take care of your hands!
- 1 eggplant
- salt and pepper to taste
- 2 egg whites
- cooking oil
Cut the eggplant into circles of approximately the following thickness:
Sprinkle circles with salt (plentifully), leave to lie for 20-30 minutes. Wait for moisture to form on the surface of the slices. This procedure helps eliminate the bitterness that is present in eggplant.
Now you need to rinse the slices to remove the salt, after which the slices must be dried. But now you need to salt again and now not in order to remove the bitterness, but in fact, for taste. So this time do not overdo it. It remains to sprinkle eggplant with black pepper.
Next comes the time for proteins: they need to be whipped into a foam. Apply the proteins to the slices with a cooking brush, like this:
Coat the pieces from two sides!
Now we heat the oil in a frying pan (warm it up well! The oil should be just hot, not warm). Next – fry for 2-3 minutes on each side until golden brown.
Remove the finished eggplant from the heat and transfer to a paper towel – let the oil soak.
Pouring oil into a frying pan for the first time is enough to fry all the eggplant. Really great?