Often, the process of frying eggplants causes difficulties even for experienced cooks. Vegetables tend to absorb a lot of oil, which makes them greasy and unappetizing. However, with the right approach and a few tricks, you can achieve an excellent result. We will show you how Today I will share proven methods on how to fry eggplants so that they turn out perfect, and the oil does not shoot out during frying.
Ingredients:
Eggplants – 4-5 large
Fine salt – to taste
Vegetable oil – for frying
Preparation:
Start by peeling the eggplants. You can leave the skin on if you prefer, but for a softer texture, remove it. Cut the eggplants into slices that are not too thin, but not too thick. Place the sliced eggplants in a deep bowl. Sprinkle with fine salt, distributing it evenly between the layers of eggplant. Leave them like this for 1-2 hours so that they release excess liquid. The salt will help get rid of the bitterness and excess moisture.
My hubby begs me to make this recipe at least once per week
Eliminate Warts, Blackheads, and Age Spots Naturally
Creamy Garlic Spinach Sauce with Boneless Pork Chops
The Plant You Didn’t Know You Needed: A Natural Miracle for Health and Well-Being
The Secret to Fast and Perfect Ironing: Use Aluminum Sheets
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
Southern Fried Salmon Patties
Easy Way To Remove Pet Stains
Lemon juice is the key to sparkling clean windows, but most use it wrong. Here’s the right way to use it
