FRIED EGGPLANT (AUBERGINE)
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Provided by spatchcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil in pan on medium till a splash of water sizzles on it.
- Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
- Skake it up well.
- Lightly beat eggs in a bowl.
- Dip eggplant slices in egg and add to bag about 3-4 at a time.
- Shake them up good.
- Place battered slices in hot oil.
- flip after 2 minutes.
- Remove when browned on both sides, about 4 minutes total.
- Continue until all slices are done.
- I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6
CRISPY GREEK FRIED EGGPLANT (AUBERGINE) RECIPE
Crispy thin Greek fried eggplant(aubergine) appetizer served with Greek Dill Yogurt (Melitzanes tiganites)
Provided by Adore Foods
Categories Appetizer
Time 30m
Number Of Ingredients 14
Steps:
- Prepare the eggplant by placing the slices in a strainer over a bowl, sprinkle salt and allow to sit for at least 15 minutes. Meanwhile, prepare your batter. Place flour into a medium sized bowl and gradually whisk in the beer until the mixture is smooth. Add dried oregano and lemon rind and season with some salt and pepper.
- Heat olive oil in a large saucepan. Rinse the eggplant slices under cold water, pat dry with paper towels. Dip eggplant slices into batter, shaking away the excess. Deep fry eggplant in batches, turning occasionally for about 5 minutes or until golden. Place the fried eggplant slices on paper towel to remove the oil excess.
- To make the Greek Dill Yogurt, combine all ingredients in a small bowl and season to taste.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH
Mesa'ah is Egyptian fried eggplant with a homemade tomato garlic sauce. This recipe is vegan, delicious, and quick to make.
Provided by Lilian B.
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the eggplant and slice into 1/4" thick disks.
- In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
- Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
- Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
- Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
- Once the eggplant is all fried, set aside.
- Chop the garlic into very fine pieces.
- In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
- Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
- Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
- Add the salt and pepper to taste at the very end.
- Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
- Serve with fresh pita bread.
Nutrition Facts : ServingSize 1/4 of dish, Calories 229 calories, Sugar 7 g, Sodium 120 mg, Fat 21 g, SaturatedFat 3 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 11 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
GOLDEN FRIED EGGPLANT (AUBERGINE) AND CABBAGE
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Side Dish
Time 30m
Yield SERVES 4
Number Of Ingredients 10
Steps:
- 1. Heat oil in a wok or large frying pan. Add onions and garlic and stir for 1 minute over medium heat. 2. Add the sugar and eggplant wedges to the wok and stir-fry for 3 minutes, or until the eggplant is golden brown. 3. Add the Golden Mountain sauce, cabbage and lime juice to the wok. Toss, then cover and steam for 30 seconds or until the cabbage softens slightly. Add the fish sauce and stir through. Serve immediately sprinkled with sliced chilli.
CRISPY FRIED EGGPLANT (AUBERGINE)
Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.
Provided by evelync
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and slice into 1/4 inch slices.
- Add salt to egg and beat.
- Add cheese to breadcrumbs.
- Dip eggplant slices into cornstarch and shake off excess.
- Dip into egg.
- Press breadcrumb onto slices.
- Fry till golden.
- Salt to taste.
CRISP FRIED EGGPLANT
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Categories Appetizer Side Fry Quick & Easy Eggplant Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish or first course
Number Of Ingredients 8
Steps:
- Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
EASY FRIED EGGPLANT
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g
FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
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.
DEEP FRIED EGGPLANT
Provided by Food Network
Categories side-dish
Time 23m
Yield 2 servings as a side dish or appetizer
Number Of Ingredients 16
Steps:
- Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
- Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL
This is one of my favourite ways to prepare eggplant. Can also substitute as meat in a vegetarian diet.
Provided by Sueie
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplant into 1cm/ 1/2 inch slices.
- Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
- Wipe slices dry on paper towels.
- Beat egg lightly in bowl with milk, spice and seasoning.
- Spread cornmeal on a plate.
- Heat oil for frying.
- Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
- Drain on kitchen paper and keep warm until all slices are fried.
- Serve hot.
Nutrition Facts : Calories 245.6, Fat 5, SaturatedFat 1.7, Cholesterol 67.7, Sodium 62.2, Carbohydrate 44.7, Fiber 9.5, Sugar 4.7, Protein 8.8
DEEP FRIED CHINESE EGGPLANT WITH SPICY GARLIC SAUCE RECIPE
Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice. The restaurant-style recipe is made vegan with vegetarian mushroom sauce instead of oyster sauce which makes it even more delicious. This dish is medium-hot. Spicy but not overly so, especially when served with plain rice for balance. Adjust the amount of hot chilies to your preference. For a low-fat version of this dish, make delicious spicy garlic steamed eggplant dish. Simply salt the cut eggplant and steam it instead of frying. Click here for the video tutorial.
Provided by 2020, Mary Lin All Rights Reserved.
Categories Dinner Mains
Time 40m
Number Of Ingredients 18
Steps:
- Fill a large bowl with cold water and a teaspoon of salt. Cut the eggplant into lengths about 2" long and 1/2" thick. Immediately submerge pieces in the salted water in order to prevent the eggplant from browning. You can use a bowl or small plate to weigh the eggplant down.For best results, let it soak for 20 minutes before draining well. You can also do this ahead of time, letting it soak in the fridge for up to two days. Make sure the eggplant is well drained before the next step.
- In a large bowl, mix the cornstarch coating ingredients. Add the eggplant and mix with your hands so eggplant pieces are completely coated.
- Prepare your stir-fry ingredients. Mix the cornstarch slurry and set aside. Once your eggplant is fried, you'll want to immediately start the stir-fry so be ready.
- Fill a heavy bottomed pot with 3" - 4" with oil. Heat to 365°F; ensure the oil is hot enough by using a thermometer. Fry the eggplant in small batches to maintain the high temperature, turning the pieces after a minute so they cook evenly. Fry each batch about 3 minutes or until the exterior is just turning a little golden. Drain the eggplant on a paper towel-lined rack.
- After the eggplant is all fried, heat a tablespoon of oil in a large pan or wok over medium-high heat. When the pan is hot, add black bean sauce and garlic. Stir-fry for 1 minute; don't let the garlic burn.
- Add scallions and red chillies; stir-fry about 30 seconds until the scallions turn bright. Add sugar, soy sauce, and vegetarian mushroom sauce. Give the cornstarch slurry a mix, then add it to the pan as well, stirring quickly. Turn off the heat as the sauce thickens.
- Add the eggplant and fold gently with a spatula to distribute the sauce. Garnish with chopped scallions and/or cilantro and enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 9 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1012 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ULTIMATE FRIED EGGPLANT (AUBERGINE)
This recipe appeared in Gourmet about 15 years ago, and I've adapted it slightly. It's just amazing how the cornstarch eliminates the greasiness without diminishing the flavor at all. This is the basic version, but you can definitely jazz it up by adding Italian seasonings, grated Parmesan, etc. I never bother 'sweating' the eggplant when preparing it this way, but you may prefer to.
Provided by highcotton
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg in a small bowl along with 1/2 teaspoon salt.
- Put cornstarch in a second small bowl and breadcrumbs in a third.
- Cut eggplant crosswise into slices approximately 1/2-inch thick.
- (If you prefer thinner slices, that will work fine, but you may need additional cornstarch and bread crumbs to get everything coated well.) Dredge each slice in cornstarch, coating thoroughly on both sides.
- Tap gently against the side of the bowl to knock off excess.
- Dip eggplant in beaten egg, coating each side lightly but thoroughly.
- Dredge in crumbs, pressing firmly enough that the breading sticks.
- Allow coated eggplant to dry briefly on paper towels.
- Pour enough oil in a heavy skillet to cover slices about halfway.
- Heat to 375 degrees.
- Fry eggplant for one to two minutes on each side, until golden brown.
- Drain on paper towels and sprinkle lightly with salt.
Nutrition Facts : Calories 198, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 509.8, Carbohydrate 37.1, Fiber 6, Sugar 4.9, Protein 6.6
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CRISPY GREEK FRIED EGGPLANT RECIPE (MELITZANES TIGANITES ...
From mygreekdish.com
4.9/5 (590)Total Time 1 hr 10 minsCategory AppetizerCalories 429 per serving
- To prepare this Greek fried eggplant recipe, start by preparing the eggplant. Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely.
- In the meantime, prepare the batter for the fried eggplant. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter should be liquid but firm enough to use for coating. So if it’s getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
- Dip the eggplant one at a time in batter and fry in plenty of hot oil on both sides until nicely coloured, for about 1-2 minutes. Remove the fried eggplant using a slotted spoon and place on some paper towel to dry. Repeat with the rest.
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5/5 (28)Total Time 22 minsCategory Main CourseCalories 144 per serving
- In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.
- Heat 1/2 inch oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. Over hot eggplant, squeeze lemon wedges, or top with marinara sauce or mozzarella if using, and serve.
HOW TO MAKE EGGPLANT FRITTERS OR ACCRAS D'AUBERGINE ...
From caribbeangreenliving.com
Cuisine CaribbeanTotal Time 1 hrCategory Recipe IndexCalories 608 per serving
- Peel the eggplant, cut in chunks and place in a saucepan. Fill saucepan with water until the chunks are covered. Season the water with salt and cook for about 15 minutes.
- Remove eggplant from water and remove any excess water. Place in a bowl and mash with a potato masher or a fork. Break the chunks until the eggplant is completely mashed. Put aside.
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HOW TO COOK EGGPLANT OR AUBERGINE - 7 STEPS
From food.onehowto.com
5/5 (5)Published 2015-03-20Author Max. D Gray
- Undoubtedly, the most popular way to cook eggplant is filling it with meat or tuna. Stuffed eggplant or aubergine is a wholesome and nutritious option that can be served as a main course and it is ideal for the whole family, especially for children who do not like eating vegetables.
- If you want to cook eggplants as a delicious starter, then of course having them battered and fried is an excellent alternative. It is a perfect choice to serve before dinner, accompanied by a good homemade tomato sauce.
- Another perfect alternative to cook eggplants as a nourishing and delicious entree that will leave everyone licking their fingers is Neapolitan aubergines.
- Do you love ham and cheese Milanesas (breaded fillets or patties), but don't have any meat at home to make them? No problem! You can rely on this plant instead and cook some delicious aubergine patties that will surprise everyone.
- If you want to cook aubergine in perfect Greek-style, why not make a moussaka? You can make an exquisite aubergine pie that is 100% vegetarian, with tofu for a flavorsome alternative.
- And to finish off our list of good ways to cook eggplants, don't miss out on one of the most typical recipes in Catalan cuisine: escalivada, a dish of roasted vegetables.
- This is how to cook eggplant or aubergine. If you have any tips or ideas, do tell us in the comments section!
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Ratings 10Calories 313 per servingCategory Appetizer, Main Course, Snack
- Slice the eggplants into 3/4 to 1” thick pieces. I sliced mines at an angle. (see photos or video below for reference)
- Mix all the batter ingredients together in a bowl until you have a smooth consistency. In another shallow bowl, place the breadcrumbs.
- Dip each piece of eggplant into the batter and then coat in the bread crumbs. I like to use one hand for the wet, and one hand for the dry breadcrumbs to keep it clean and to avoid my fingers from getting breadcrumbs forming.
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Ratings 120Calories 459 per servingCategory Dinner, Main Course
- Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
- In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
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