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How to Fry Eggplant: A Comprehensive Guide

Eggplant, also known as aubergine in British English, is a versatile vegetable that can add a rich, creamy texture and a slightly earthy flavour to a variety of dishes. When properly prepared, fried aubergine can be a delightful addition to salads, sandwiches, or served as a side dish. In this article, we will walk you through the process of frying eggplant, ensuring you achieve a delicious result every time.

Choosing the Right Aubergine

When selecting aubergines for frying, look for ones that are glossy and firm to the touch. They should feel heavy for their size and have no blemishes or soft spots. Smaller varieties, like baby aubergines, tend to be sweeter and less bitter than larger ones, making them ideal for frying.

Preparing the Aubergine

To prepare the aubergine for frying, follow these steps:

1. Washing: Rinse the aubergine thoroughly under cold water to remove any dirt or pesticides.

2. Slicing: Cut the aubergine into uniform slices, about 1cm (½ inch) thick. Thicker slices tend to be more filling, while thinner ones will become crispier.

3. Salting (Optional): To reduce bitterness and draw out excess moisture, sprinkle the slices with salt. Lay them on a clean kitchen towel or in a colander and let them sit for about 30 minutes. After this time, rinse the slices under cold water and pat them dry with a paper towel. This step is particularly beneficial for larger or older aubergines.

Coating the Slices

While you can fry aubergine without any coating, a crispy layer can enhance the texture and flavour. Here are two popular coating methods:

Method 1: Flour Coating

1. Preparation: Place plain flour in a shallow dish. For added flavour, you can season the flour with salt, pepper, and any other desired spices such as paprika or garlic powder.

2. Coating: Dredge each slice of aubergine in the flour, ensuring they are evenly coated. Shake off any excess flour.

Method 2: Batter Coating

For a thicker and crunchier coating, you may wish to use a batter.

1. Batter Ingredients: Combine 100g (about ¾ cup) of plain flour, a pinch of salt, and enough cold water (about 150ml) to make a smooth, thick batter. For extra flavour, you can add a dash of cayenne pepper or herbs.

2. Dipping: Dip each slice of aubergine into the batter, allowing any excess to drip off.

Frying the Aubergine

1. Heating the Oil: In a large frying pan or skillet, heat around 2.5 cm (1 inch) of vegetable or sunflower oil over medium to high heat. To test if the oil is hot enough, drop a small piece of the batter into the oil; it should sizzle and rise to the surface.

2. Frying the Slices: Carefully place the coated aubergine slices into the hot oil in batches. Do not overcrowd the pan, as this will lower the oil’s temperature and result in soggy pieces. Fry each side for about 3-4 minutes, or until golden brown and crispy.

3. Draining: Once cooked, use a slotted spoon to transfer the fried aubergine to a plate lined with kitchen paper to drain any excess oil. While still hot, you can sprinkle them lightly with salt to enhance the flavour.

Serving Suggestions

Fried aubergine can be served in various ways:

• As a Side Dish: Accompany your fried aubergine with a tangy dip, like garlic aioli or tzatziki.
• In Sandwiches: Layer slices of fried aubergine in a toasted sandwich with fresh vegetables, cheese, or even in a classic Italian melanzane sandwich.
• In Salads: Toss fried slices into a warm salad with roasted peppers, spinach, and feta cheese for a delicious meal.

Conclusion

Frying aubergine is a simple yet effective way to enjoy this versatile vegetable. Whether you choose to coat it in flour or batter, the rich flavours and lovely textures make fried aubergine a delightful addition to any dish. So gather your ingredients, follow the steps outlined in this guide, and enjoy the delectable results with family and friends!

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