Eggplant is popular in South Asia, Southeast Asia, and Southern Africa. Contrary to common belief, eggplants are actually considered fruits rather than vegetables. The plant is closely related to the tomato and potato. Eggplant is used in a variety of dishes, but simply frying them is enough to enjoy this hearty fruit. It has that lovely purple skin and white-colored flesh.
This recipe is perfect for making a quick snack, or appetizer. Crunchy on the outside but flavorful on the inside.
• Fresh parsley, chopped
• 4 eggs
• 4 cups of breadcrumbs
• Vegetable Oil
• 1 onion, chopped
• 2 cloves of garlic
This recipe takes about 10 to 15 minutes to make depending on how many eggplants you are cooking, and how thick the eggplant slices are. Servings depend on the amount of eggplants used.
Slice the eggplants into thin slices.
Season with salt and pepper on both sides.
Pour vegetable oil in a pan and cook the onion and garlic.
Once garlic and onion are cooked, remove from the oil and set aside.
In a bowl, crack open the eggs and whisk as if making scrambled eggs.
Dip the eggplant slices into the eggs, and then coat with breadcrumbs.
Fry in the same oil where you cooked the onion and garlic.
Cook the eggplant slices for 1 to 2 minutes on each side.
Place them over paper towels to absorb excess oil.
Garnish with chopped parsley.
Ideas And Tips:
• You can use just egg whites if you do not want to use the yolk. The egg serves as a binder so that the breadcrumbs will stick to the eggplants.
• You can substitute eggs with oil before coating the eggplants with breadcrumbs.
• The oil was flavored with onion and garlic in this recipe, but you can definitely use them to garnish the eggplant when you serve them. If not, you can always use them for other dishes.
images – https://www.youtube.com/watch?v=GB2uxqNMD2o