Easy Fried Eggplant Recipe

Table of Contents

1. 2 eggplants: These are the star of the dish! Make sure to choose firm, fresh eggplants for the best results.
2. Salt: Used to draw out excess moisture from the eggplant and enhance its flavor.

1. 3 eggs: This helps create the batter for the eggplant, giving it a crispy coating when fried.
2. 100g wheat flour: Used to coat the eggplant slices before frying, ensuring they get a golden and crispy exterior.
3. Salt, pepper, paprika: These seasonings bring flavor to the eggplant, adding a bit of spice and depth.

1. Vegetable oil: For frying. Use a neutral oil like sunflower or canola oil for best results.
2. 125 ml yogurt: For the dipping sauce, providing a creamy and tangy balance to the fried eggplant.
3. 80 ml mayonnaise: Adds richness to the dipping sauce.

1. 1 tablespoon lemon juice: Brings a zesty freshness to the sauce.
2. Parsley: Freshly chopped for garnish and flavor.
3. Salt and pepper: To season the dipping sauce to taste.

1. Slice the Eggplant: Cut the eggplants into evenly thick slices. Aim for about ½-inch thick rounds. This ensures that they cook evenly.
2. Salt the Eggplant: Lay the slices on a tray and generously sprinkle salt on both sides. Let them sit for 20 minutes. This step helps to draw out excess moisture and any bitterness from the eggplant.
3. Pat Dry: After 20 minutes, you’ll notice moisture beads on the surface of the eggplants. Pat them dry with a paper towel to remove the excess water and salt.

Beat the Eggs: In a bowl, crack the eggs and whisk them until smooth. Add a pinch of salt, pepper, and paprika for extra flavor.
Prepare the Flour: In another bowl, place the wheat flour. You will use this to dredge the eggplant slices before dipping them in the egg mixture.

1. Coat the Eggplant: Dredge each slice of eggplant first in the flour, coating both sides, and then dip it into the beaten egg mixture.

1. Heat the Oil: Pour vegetable oil into a large frying pan. You need enough oil to cover the bottom of the pan. Heat the oil over medium heat until hot.
2. Fry the Eggplant: Place the coated eggplant slices in the hot oil. Fry each slice for about 3-4 minutes per side, or until golden brown and crispy.
3. Drain the Eggplant: Once fried, transfer the eggplant to a plate lined with paper towels to drain the excess oil.

Mix the Sauce: In a small bowl, combine the yogurt, mayonnaise, lemon juice, and freshly chopped parsley. Stir well to combine.
Season: Add salt and pepper to taste, adjusting the flavors as needed.

1. Plate the Eggplant: Arrange the golden, crispy fried eggplant slices on a serving platter.

Serve with Sauce: Place the prepared yogurt-mayonnaise dipping sauce in a small bowl alongside the eggplants.
Garnish: Optionally, sprinkle some extra chopped parsley over the eggplants for a pop of color and freshness.

- Don’t skip salting the eggplants: This step helps to remove bitterness and excess moisture, ensuring a better texture when fried.

Use fresh oil: Make sure the oil is hot before frying the eggplants to avoid them becoming soggy.
Test the oil temperature: If you’re unsure whether the oil is hot enough, drop a small piece of bread or batter into the oil. If it sizzles immediately, the oil is ready.