146 3 years ago 146 3 years ago
How to Fry Eggplant with Less Oil – Alida Learn to fry eggplant slices perfectly golden crisp without getting soggy or oil-soaked. Healthier frying method for eggplant.
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Ingredients:
+ 1 lb eggplant, about 1 medium
+ Salt and pepper
+ 2 large egg whites
+ Oil with a high smoke point for frying (grapeseed, avocado, and peanut oil work well)
Instructions:
- Slice the eggplant into 1/2 inch rounds. Place the rounds in a colander and sprinkle them with salt (sea salt, kosher salt, any kind of salt will work)
- Rinse the eggplant pieces thoroughly to remove the salt. Pat dry and spread out on a cutting board. Sprinkle the eggplant slices lightly with salt. The salt from the colander will be mostly gone after rinsing
- Heat 1/4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees
- Place 3 slices gently into the hot oil (do not cook more than 3-4 slices per batch, or the oil temperature will drop
- Remove slices from the hot oil and drain on a drying rack or paper towel. Before I started using egg white to fry my eggplant
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