Fried eggplant slices are a real treat. But only if they are properly prepared. After all, there are a few things to consider.
Fried eggplants are one of the vegetables that most people don't like very much. Often, however, this is not even due to the vegetables themselves, but to the wrong preparation. If the aubergines are not fried properly, the dark purple fruits are often very tough and greasy, which spoils the appetite for many. This need not be. If you observe a few important rules when frying, the aubergines, also known as eggplants, are a very delicious dish.
➤ Rule 1 - Drain Eggplant
The most important rule before frying aubergines is: the vegetables must always be drained. If you don't do this, the aubergine slices will be tough and slightly bitter after frying. You can also do this if you want to grill aubergines or pickle aubergines.
And this is how it's done:
To remove the water from the fruit, cut the aubergine into slices that are not too thick and place them on a board or piece of baking paper, making sure they do not overlap. Then sprinkle each slice with a little s alt and leave to stand for about 15 to 20 minutes. During this time, the eggplant releases excess water. You can tell by the droplets forming. After the brewing time, you must then pat the slices dry and remove the s alt.
➤ Rule No. 2 - save on fat when frying
Another mistake people make when frying eggplant is using way too much fat. The eggplant slices then just soak up the fat and become greasy and heavy. It is therefore perfectly sufficient if you brush the slices with a little olive oil or another oil and then fry them in a hot pan without further ado or with very little fat. In this way, the slices can develop their aroma and are not drowned in fat.
After frying, it is important that you place the aubergine slices on a kitchen towel and blot off the excess oil.
By the way:
Homemade aubergine chips are also goodyummy. But here, too, you have to drain the aubergine slices before you actually prepare them.