There are two groups of people – those who adore fried eggplant, and those who have come across too greasy, bitter or cheesy pieces and have given up on them. The truth is that this summer vegetable can become a real delicacy, as long as we know a few small culinary secrets.
The first and perhaps most important step is to remove excess bitterness. Although modern eggplant varieties are considerably milder in flavor, a light salting still works wonders. Cut the eggplants into slices or strips, sprinkle them with salt and leave them for about 20-30 minutes. So they will release some of their liquid. Then just rinse them and dry them well with kitchen paper.
The next secret is drying. The drier the eggplant is before frying, the less fat it will absorb. And as you know, eggplants act almost like a sponge and can absorb impressive amounts of oil.
The temperature of the fat is also key. If the oil is not heated enough, the vegetable will become heavy and greasy. If it is too hot, the eggplant will burn on the outside and remain undercooked on the inside. The ideal option is a moderately strong fire, which allows the formation of a golden and slightly crispy crust.
Many culinary lovers also use another trick – lightly rolling in flour or cornstarch. This helps with a crispier texture and creates a nice contrast between the soft interior and the crispy exterior.
The selection of the eggplants themselves should not be neglected. Younger and smaller specimens with smooth, shiny skin are usually the tastiest. They have fewer seeds and a milder flavor.
Once done, place the fried eggplants on kitchen paper for a few minutes. This will remove excess fat and make them even more appetizing.
And the best part is that perfectly fried eggplants can be served in dozens of ways – with garlic sauce and dill, with yogurt, tomato sauce, crumbled cheese or even as part of a light summer salad. Sometimes it’s the most ordinary products that turn out to be the biggest stars on the table when prepared with a little care and a few well-kept kitchen secrets.
Source: Jenite
