Fried Eggplant Recipe With Tomatoes Food

FRIED EGGPLANT RECIPE WITH GREEN PEPPERS AND TOMATOES

Steps:

• Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.
• Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. (Do this carefully and use a splatter screen as recommended.) Remove from heat and place on paper towels to drain. Sprinkle with a little salt and a generous sprinkle of sumac.
• In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. Sprinkle generously with sumac.
• If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.
• Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh mint and walnut hearts.
• Serve warm or at room temperature with a side of pita or Lebanese rice.

FRIED EGGPLANT WITH TOMATO AND BASIL

Steps:

• Put the eggplant cubes in a large colander and toss with a little salt. Place a plate directly on top of the eggplant with some sort of a weight on top of the plate (a jar, can, etc.). Set the colander in the sink or over a bowl and let drain away any bitter liquids for at least 30 minutes. Rinse away the salt under cold running water and pat the eggplant cubes thoroughly dry with paper towels. Afterwards, squeeze away any remaining liquid in the eggplant by the handful.
• In a medium, deep pan over medium-high heat, heat about 2-inches of oil until hot, but not smoking, or when it reaches a temperature between 360°F and 375°F on a deep-fat thermometer. You can test the oil for readiness by dropping in a piece of eggplant and if it sizzles immediately it is ready. Working in batches, fry the eggplant until golden brown, about 3 to 4 minutes. Do not overcrowd the pan. Using a wire skimmer, transfer the eggplant to a paper towel lined plate to drain thoroughly.
• In a 12-to 14-inch sauté pan over medium-low heat, combine the olive oil and garlic and gently sauté until the garlic softens and turns lightly golden. Raise the heat slightly and add the tomatoes to the pan. Simmer until the tomatoes begin to break down and release their juices, about 5 to 7 minutes, stirring and gently crushing the tomatoes with a wooden spoon. Add the eggplant and basil to the pan and toss briefly just to combine. Taste for salt and season, if necessary. Gently toss for about 1 minute longer just to blend the flavors.
• Serve warm or at room temperature garnished with basil.

FRIED EGGPLANT RECIPE WITH TOMATOES

Steps:

• Wash the eggplants and slice them into 1/2-inch thick pieces.
• Place the eggplants on a baking sheet and generously sprinkle with salt on both sides. Let the eggplant sit for 45 minutes to one hour to "sweat out" the bitter liquid.
• Pat dry the eggplants on both sides with kitchen paper towel. Heat 3 tablespoons olive oil in a non stick pan over medium heat.
• Once the oil is shimmery, fry the eggplant slices for about 4 minutes on each side until golden and cooked. If your pan is small, fry the eggplants in batches.
• Take the eggplants out of the pan and place them on a kitchen towel to absorb the excess oil.
• Cut the roma tomatoes in half. Heat one tablespoon olive oil in the same pan.
• Fry the tomatoes for 2 minutes on each side. Set them aside.
• In a small pan, heat the remaining one tablespoon olive oil. Thinly slice the garlic cloves. Fry the garlic slices until golden and crispy.
• Place the fried eggplants in a platter and top them with fried tomatoes and fried garlic.
• Serve with yogurt sauce.

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

STIR-FRIED EGGPLANT

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
• Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

EASY FRIED EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

SHALLOW FRIED EGGPLANT WITH TOMATO CHUTNEY

Steps:

• Tomato Chutney -.
• In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
• Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
• Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
• Remove from heat.
• Shallow Fried Eggplant -.
• Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
• Allow to sit for 15 - 20 minutes.
• Use paper towel to blot our extra moisture from each slice.
• Use two shallow bowls and place egg and milk in one and mix thoroughly.
• In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
• In deep sturdy skillet add about an half inch deep of peanut oil for frying.
• Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
• Drain excess oil off each slice by placing on a paper towel.
• Warm up tomato chutney and serve with the eggplant.
• Enjoy!

EGGPLANT WITH TOMATOES

Steps:

• Preheat oven to 450 degrees.
• Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
• Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
• Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
• Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.