Fried Eggplants

Fried eggplants are a delicious and versatile side dish, which can be served both in the context of an aperitif and as an accompaniment to main dishes. Here is the recipe to prepare fried eggplants.

Ingredients

• 2 medium eggplants
• Flour, as much as needed for dusting
• Salt, to taste
• Seed oil, for frying

Preparation

1. Start by washing the eggplants and cutting them into slices about half a centimeter thick. Some prefer to peel them but it’s a matter of personal taste.

2. Place the eggplant slices in a colander, sprinkle them with salt, and let them rest for about 30 minutes. This process helps to remove any bitterness and to make them lose some water.

3. After resting, rinse the eggplants to remove excess salt and blot them with kitchen paper to dry them.

4. Dredge the eggplant slices in the flour, making sure it adheres well on both sides.

5. Heat a generous amount of seed oil in a pan and when it’s hot (you can test the temperature by putting in a piece of bread, if it sizzles, it’s ready), fry the eggplants until they are golden brown on both sides.

6. As they are ready, transfer them to a plate lined with paper towels to remove excess oil.

7. Fried eggplants can be served hot, sprinkled with additional salt, if needed.

Curiosities

Fried eggplants are also much loved in many other cuisines of the world, often as a base for other dishes, like eggplant parmesan in Italy or as an appetizer in the Middle East, where they are usually accompanied by yogurt or tahini sauces. An Italian touch you might add is a sprinkle of pecorino or parmesan cheese when the eggplants are still warm, for an even richer experience.