Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, deep fried eggplants (aubergine). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess. Dip in egg mixture, then press into bread crumbs. Transfer to a rack or paper towel to allow them to dry slightly. Crispy, thin Greek fried eggplant (aubergine) slices dipped in beer batter and deep fried to perfection served with Greek Dill Yogurt.
Deep fried eggplants (Aubergine) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Deep fried eggplants (Aubergine) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have deep fried eggplants (aubergine) using 6 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Deep fried eggplants (Aubergine):
- Get 1 large eggplant
- Take 1 egg white
- Get 50 g cornflour
- Make ready 1 tsp salt
- Prepare 1 tbs curry powder
- Take Oil for deep frying
Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect And the right ingredients make all the difference when you stir-fry the crispy aubergine with the sauce. So read on for all that and the printable recipe. Eggplants—also known as aubergine or brinjal—are warm-weather vegetables that are harvested in mid- to late summer. Eggplant tastes best when harvested young.
Instructions to make Deep fried eggplants (Aubergine):
- Peel eggplant off. Using a sharp knife, slice the eggplant into long strips or round shape.
- In a separate bowl, mix the cornflour, curry powder and salt together.
- Heat the oil for deep frying in a pot.Place the egg white in a bowl and lightly whip. Dip each piece of eggplant into the beaten egg,
- Coat in the cornflour mixture.
- Deep fry the eggplants for about 5 minutes or until crispy.
- Remove from the pot and drain on kitchen paper. Serve these super tasty and crispy eggplants with sweet chilli or soy sauce.
- Ingredients
Eggplants—also known as aubergine or brinjal—are warm-weather vegetables that are harvested in mid- to late summer. Eggplant tastes best when harvested young. See more about growing and harvesting these lovely deep purple vegetables—one of our favorites on the grill! This is so easy to make at home and much better than most restaurant versions. With our magic ingredient you will easily have perfect results every time!
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