Kittencals Fried Eggplant Slices Vegetarian 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.

SPICY EGGPLANT SLICES WITH VARIATION (INDIAN)

Steps:

• Make slits on the eggplant slices.
• Mix all the other ingredients ( spices) except the oil.
• Add about a tablespoon of water to wet the mix.
• Apply the spice mix on the eggplant slices.
• Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
• Turn over the eggplant slices and pour some more oil and fry.
• Complete with the remaining slices.
• Serve with Indian bread.
• Note: I try to use as much less oil as possible.
• Variation:.
• Cut up the eggplant into thin strips.
• Heat the oil.
• Put all the ingredients (except eggplant) and saute for 2-3 minutes.
• Add eggplant strips.
• Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
• Enjoy this easier version :).

GRILLED EGGPLANT SLICES

Steps:

• 1. Preheat a gas grill to high, or build a fire in a kettle grill. Mesquite-flavored chips would taste great (optional).
• 2. Slice eggplant in 1/3- to 1/2-inch slices. In a small bowl add together the olive oil, lemon juice, garlic, salt, and thyme. Brush both sides of the eggplant slices with this sauce3. Place eggplant on the preheated grill. If you with to have nice grill lines, turn only once on each side. Grill about 10-15 minutes. Test for tenderness (doneness) by piercing with a fork. Makes 4 to 6 servings.

KITTENCAL'S FRIED EGG SANDWICH

Steps:

• In a skillet melt the butter over medium heat.
• Crack the eggs and add to the pan and cook to desired doneness.
• Just before the eggs are cooked place one slice of cheese over each egg.
• After the cheese has melted place each egg on a toasted piece of bread then sprinkle with salt and black pepper.
• Spread the mayo and ketchup on the remaining slices of bread and cover the eggs with the bread slices.
• Serve warm.

OVEN-FRIED EGGPLANT SLICES

Steps:

• Preheat oven to 425 degrees and place parchment paper on baking pan.
• Slice eggplant into 1/2 inch thick rounds.
• Spread thin layer of mayonnaise on one side, then press into bread crumbs.
• Repeat for other side of eggplant round and for all other slices.
• Bake 10-12 minutes (or until golden brown) each side.

KITTENCAL'S FRIED EGGPLANT SLICES (VEGETARIAN)

Steps:

• Cut the peeled eggplant into about 1/2-inch thick slices.
• In a shallow bowl whisk eggs with water.
• In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper.
• Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices).
• Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture.
• Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet).
• Remove to a large serving plate (these are best when served right away).