CookEat Recipe
Fried Eggplant
Large flour-dusted pieces of eggplant fried until tender inside and golden outside.
Method
Steps
Step 1
Gather the ingredients: 2 medium eggplants, about 600 g total; Salt for drawing out moisture; About 60 g flour; Oil for frying.
Step 2
Peel the eggplants and cut into fairly large chunks, about 3 cm. Sprinkle with salt, place in a colander and leave for about 2 hours.
Step 3
Pat very dry, removing excess salt from the surface. Toss the chunks lightly in flour and shake off the excess.
Step 4
Heat oil in a heavy pan with ample headroom, to approximately 175°C. Fry in small batches, turning until the pieces are golden outside and tender all the way through.
Step 5
Lift out, drain on kitchen paper and serve hot.
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