In terms of popularity, eggplants occupy almost the same place as bell peppers. But if the preparation of pepper does not cause any particular difficulties, then the housewives have many questions about eggplant. Most often, they are interested in how to fry eggplants in a pan so that they do not soften, turning into mashed potatoes, do not lose their shape, and do not taste bitter.

The peculiarity of eggplants is that they are edible only at the stage of technical ripeness, while they have light, soft and practically merging seeds with the pulp.

With age, eggplants accumulate a substance hazardous to human health - solanine. By the time the seeds ripen, it accumulates in eggplants so much that the fruits become bitter and unsuitable for human consumption.

The presence of solanine can be determined by cutting off a slice from the eggplant. If it darkens to a yellow-brown color on the cut, it means that there is a lot of this substance in it. The minimum amount of solanine darkens the eggplant flesh slightly.

But there are eggplant varieties in which this substance does not accumulate even at the stage of physiological maturity. Therefore, even adult fruits can be taken for cooking.

Eggplant is used in many dishes. They are salted, pickled, stewed, baked, fried.

Fried eggplants can be served as an independent dish, as well as as an addition to meat, mashed potatoes, and other vegetables.

How to prepare eggplants for frying

• Use young eggplants for frying. They have thin skin that does not need to be cut. This means that during the heat treatment, the eggplants will retain the shape that you give them.
• Cut eggplants intended for frying into slices or slices about 1-1.5 cm thick. Slices of this thickness have time to fry well in a few minutes, do not absorb oil so much, do not deform.
• If you get slightly overgrown eggplants and you suspect that they will taste bitter, after cutting, put them in a wide bowl, sprinkle with salt and leave for half an hour, pressing down with a little pressure.
• During this time, juice will stand out, which will remove all the bitterness. By the way, the seeds are also well removed after such manipulation. It is enough to put the chopped eggplants in a colander and rinse under running cold water.
• You can use salted water instead of salt. Pour it over the sliced \u200b\u200beggplants and leave for half an hour. Then place them in a colander and wait for the liquid to drain. You do not need to squeeze the eggplants with your hands, as some recipes advise, otherwise they will lose their round shape and become wrinkled.
• Leave them in a colander for a while, then blot with a paper towel to remove any remaining moisture. The better you dry the eggplants, the faster they will fry without being too soft.
• If you want to end up with eggplants with a ruddy, fried crust, roll them in flour before putting them in the pan. During frying, it, combining with the juice, will cover the surface of the eggplant with a thin shell, which will prevent the juice from coming out and the oil from penetrating deeply inside. Therefore, the eggplant slices will be covered with a golden crust on the outside, but will remain juicy and not very greasy on the inside.
• Instead of flour, you can use batter, which is usually dipped into pieces of fish or meat before being sent to the pan.

How to fry eggplant correctly

If you are using young, non-bitter eggplants, you do not need to soak them in salt or salt water.

Before frying, sprinkle them to taste with salt and pepper, roll in flour and immediately send them to the pan.

Put prepared eggplants only in a well-heated pan with enough oil. If you pour in a little oil, then the eggplants, which strongly absorb fat, will resemble baked ones.

Once in the pan, the eggplants immediately begin to release liquid. Therefore, the fire must be strong enough so that the moisture does not have time to cool the oil. Otherwise, the eggplants will not begin to fry, but stew.

For the same reason, when frying eggplants, do not cover the pan with a lid.

When the underside of the slices is browned, use a spatula to turn them over to the other side and cook until tender.

If there are a lot of eggplants, fry them in several approaches. Then put the finished eggplants in one layer on a baking sheet and heat in the oven.

Usually fried eggplants are very fatty. Therefore, after removing from the pan, transfer them to a paper towel, and it will absorb the excess oil. Although some gourmets ask the hostess to skip this moment. As they say, tastes differ.

If you serve eggplants with other vegetables, then fry them separately and only then mix.

And now - a few recipes using fried eggplant.

Fried eggplants: the classic version

Ingredients:

• eggplant - 2 pcs.;
• flour - 30 g;
• salt and pepper to taste.

Cooking method

• Cut off the stem of young eggplants, do not cut off the skin. Peel adult fruits. Cut into slices.
• Sprinkle with salt and pepper to taste, and roll in flour.
• Pour oil into the pan, heat well. Fry the eggplant on both sides over moderate heat until golden brown.
• Remove excess grease by placing the mugs on a paper towel. Serve the eggplant as a separate dish.

Fried eggplants (with onions)

Ingredients:

• eggplant - 2 pcs.;
• onions - 2 pcs.;
• refined sunflower oil - 50 g;
• salt and black pepper to taste;
• flour - 1 tbsp. l.

Cooking method

• Cut the prepared eggplants into slices.
• Sprinkle with salt and pepper. Dip in flour.
• Grill over medium heat on both sides until golden brown.
• Place the mugs on a plate.
• In the remaining oil, fry finely chopped onions until golden brown.
• Cover the eggplant with it.

Fried eggplants (with tomatoes)

Ingredients:

• eggplant - 2 pcs.;
• tomatoes - 4 pcs.;
• refined sunflower oil - 70 g;
• flour - 2-3 tbsp. l .;
• salt and black pepper;
• sour cream - 4 tbsp. l .;
• garlic - 2 cloves (optional);
• parsley or dill.

Cooking method

• Cut the prepared eggplants into circles. Sprinkle with salt and pepper and flour. Fry on both sides until golden brown. Place on a serving dish in one layer.
• Take tomatoes that are the same diameter as the eggplant. Cut into circles. Salt. Place on a sieve to drain. Dip in flour, fry in the remaining oil on both sides until tender. Place one mug for each eggplant slice.
• Garnish the eggplants with tomatoes with sour cream. For more piquancy, you can mix sour cream with crushed garlic. Sprinkle with chopped herbs. Serve cold or warm.

Fried eggplants (with tomatoes and garlic)

Ingredients:

• eggplant - 2 pcs.;
• tomatoes - 4 pcs.;
• garlic - 3 cloves;
• young parsley - several branches;
• salt to taste;
• flour - 1-2 tbsp. l.

Cooking method

• Wash the eggplants, cut the stalks, peel them off. Cut into circles. Lightly salt each slice and let sit for half an hour.
• Pat dry with a paper towel, roll in flour. Place in one layer in a hot skillet and brown on both sides until golden brown. Place on a dish.
• Wash the tomatoes, cut into cubes. Place in the pan with the remaining oil, add the chopped garlic, stir. Simmer until the juice completely evaporates.
• Cover the eggplant mugs with stewed tomatoes, sprinkle with chopped parsley.

Fried eggplants (with fresh mushrooms and onions)

Ingredients:

• eggplant - 2 pcs.;
• tomatoes - 2 pcs.;
• fresh mushrooms (champignons) - 100 g;
• onions - 2 pcs.;
• flour - 2 tbsp. l .;
• refined sunflower oil - 100 g;
• salt and black pepper;
• sour cream - 3 tbsp. l .;
• dill or parsley.

Cooking method

Fry all vegetables and mushrooms separately.

• Cut the prepared eggplants into circles, salt and pepper, roll in flour. Fry in oil on both sides until golden brown.
• Cut the tomatoes into circles, salt. When the juice drains, roll in flour, fry on both sides until tender.
• Cut the onion into rings, fry in oil until golden brown.
• Peel the mushrooms, scald with boiling water, cut into strips. Place in a skillet. Cook for 20 minutes, stirring occasionally. Salt. Add sour cream, stir, bring to a boil, but do not boil.
• Put the eggplants on a wide dish, put the tomatoes on them. Top with onions and mushrooms. Garnish with chopped herbs.

Note to the hostess

For the best taste, place eggplants prepared according to any of these recipes on a baking sheet, sprinkle with grated cheese. Place in an oven preheated to 200-220 ° and bake until the cheese is melted.

If you want to cook eggplant in batter, mix 2 eggs, 100 ml milk, 4-5 tbsp. l. flour, salt. The dough should look like a pancake. Dip each circle in batter, place in a skillet with oil and fry on both sides until golden brown.

Each hostess has a hidden recipe that will come to the rescue in an emergency, when, for example, unexpected guests arrive.

If you do not know what kind of treat for the arrival of guests can be prepared quickly and tasty, then we will show you how to fry eggplants in a pan and with what to serve the appetizer - with garlic sauce or as a dish "mother-in-law's tongue".

Such a successful decision will become a real lifesaver for all occasions: the mother-in-law has appeared, the husband is hungry, the wedding anniversary - if you please try the eggplants.

How to fry eggplant properly

Eggplants are very easy vegetables to prepare, but only if you know the nuances and secrets that they conceal in themselves.

We all know that the older the eggplant, the more likely it is to taste bitter. This feature of the "nightshade" lies in the protective poisonous component - solanine, which tends to accumulate in the purple skin.

And the longer a ripe eggplant hangs on a branch, the higher the concentration of solanine. However, coping with this problem is not at all difficult, you just need to perform a few simple culinary actions:

• First, cut off the skin from the eggplant and remove the stalk.
• Then the vegetable needs to be chopped. Here you act on a whim, or as the classic recipe dictates. For preparing a snack, the best option is to chop it into circles or longitudinal plates. For stews, the optimal cut is cubes or strips.
• Next, you need to soak the eggplant slices in salted water for a few minutes, or simply sprinkle with salt and leave. However, with young eggplants, such a procedure is not required, in fact, as it is not required to cut off the skin from them.
• After 10 minutes, the eggplants can be removed from the liquid and squeezed lightly.

In principle, already at this stage, eggplants can be fried in a pan. However, some photo and video recipes suggest pre-roll them in flour, starch, egg mass or breadcrumbs. This makes "blue" ones more crispy, original and tasty.

1. It is better to fry eggplant mugs and plates over high heat for 5-7 minutes on both sides. The high temperature regime is due to the fact that during intense frying, they will not have time to absorb a lot of fat.
2. As for the eggplants cut into cubes and strips, the average temperature of the burner is selected for them. In this case, the blue ones should be cooked for 10 minutes, stirring regularly.

After frying, the eggplant slices must be blotted with a paper towel to remove excess oil.

Eggplant slices in a frying pan

Ingredients

• Eggplant (young) - 2 pcs. + -
• - 40 ml + -
• - 120 ml + -
• - 4 teeth + -
• - ½ tsp + -
• - 2 bundles + -
• - taste + -

How to fry eggplant in a pan with garlic

Everyone can make this lightning-fast and very tasty snack at home with their own hands. To do this, you just need to arm yourself with the necessary products, a good cast-iron pan and our step-by-step recipe.

For this recipe, we will take young eggplants and will not cut the skin off them, but simply wash and remove the stalk. After that, cut the vegetables into circles.

1. Sprinkle the eggplant slices with salt and pepper, leave them for a couple of minutes.
2. Pour a little oil into the pan and put the container on the stove to heat over medium heat. When the oil gets hot, put the eggplants in one layer, fry them for 2-3 minutes on each side until golden foam. In the same way (in batches) we fry all the mugs, adding oil as needed.
3. Immediately after removing from heat, dip the finished eggplants in vinegar, sprinkle with chopped garlic, finely chopped herbs and put them in the form of scales (put one row on top of another, overlapping).
4. After all the eggplants are fried, moistened with vinegar, sprinkled with parsley, garlic and laid as needed, put a flat plate on top of them and put oppression on it. In this form, the appetizer needs to settle for 10 minutes.

How to fry mushroom eggplants with herbs

No, this recipe is not about a hybrid of blue with champignon. Here we will tell you how to cook eggplants at home so that they taste exactly like real mushrooms.

Ingredients

• Small eggplants - 5 pcs.;
• Broth cube with mushroom flavor - 1 pc .;
• Dill fresh herbs - 1 bunch;
• Garlic wedge - 1 pc.;
• Mayonnaise - 40 g;
• Vegetable oil - 50 ml;
• Selected eggs - 2 pcs.;
• Onions - 2-3 heads;
• Extra salt to taste;
• Semi-soft cheese - 50-80 g.

How to fry eggplant in a pan

1. Peel the eggplants, cut them into 1.5 cm cubes and put them in a deep plate, into which we also pour in the beaten eggs. (There is no need to salt the eggplants and eggs!) We mix everything thoroughly so that each piece of eggplant is moistened with the egg mass.
2. Peel the onions and chop them into small cubes, then fry them in a skillet in well-heated oil until golden brown.
3. Next to the onion, pour the eggplants in egg batter from the plate. With periodic stirring, bring the dish to readiness (it will take literally 10 minutes).
4. Now you can put mayonnaise, crushed bouillon cube, crushed garlic and finely chopped dill in the pan. Mix everything again, sprinkle with grated cheese and, under the lid, cook the dish for another 5 minutes over low heat.

These are such uncomplicated, very simple and quick recipes for how to fry eggplants in a pan, we have prepared for you today. Now, unexpected visitors will not take you by surprise, because you will always have these delicious "saving" dishes at your disposal in case of emergency.

Before you start frying eggplants, you need to get rid of the bitterness contained in them, for this you need to cut them into circles and place them in salt water for ten minutes.

After that, the water will need to be drained, and the vegetables squeezed out. Before frying, eggplants can be rolled in an egg and flour mixture or egg and breadcrumbs. If the eggplants are young and medium-sized, then they can not be peeled before cooking.

Over medium heat, no more than 7-10 minutes. Readiness is determined by softness and the appearance of a golden crust.

Recipe 1: Fried Eggplant Classic Recipe

1. eggplant,
2. flour,
3. salt,
4. vegetable oil

Cut the previously washed eggplants into thin slices, salt and bread in flour.
Heat oil in a frying pan and fry the eggplants until golden brown.
Serve immediately, sprinkling with chopped herbs. Sour cream can be served with eggplants.

Recipe 2: How to fry eggplant with garlic

• eggplant - 1 kg
• garlic - a few cloves
• vegetable oil - 200 g.
• dill - to taste

Wash the eggplants, peel, cut into thin slices. Pour water into a bowl, dissolve the salt in it and put the eggplant slices in the bowl for 2-5 minutes, so that they become salted and free of bitterness.
Fry until golden brown on both sides in a pan with vegetable oil.
Pass the garlic through a garlic press or chop in another way, put the chopped garlic on each circle of fried eggplant. Sprinkle dill on the fried eggplant slices.

You can eat fried eggplant with garlic as a main course or serve as a snack. You can also make an eggplant sandwich by placing slices of fried eggplant on your bread.

Recipe 3: Fried Eggplant with Tomatoes and Garlic

This is one of the easiest fried eggplant recipes. It is not only convenient, but also available even for novice cooks. These eggplants can be served during any meal, garnished with herbs and tomatoes.

• 5 pieces of medium eggplant,
• 2 tomatoes,
• 100 grams of mayonnaise,
• 4 cloves of garlic
• several sprigs of greenery.

Cut the eggplants into small thin slices, cover them with water, first placing them in a small bowl and add salt.

While the eggplants are soaking, you need to prepare the garlic sauce. Chop the garlic cloves in a garlic bowl and mix with mayonnaise.

Cut the tomatoes into thin slices and finely chop the greens.

Remove the eggplants from the water, blot with a paper towel and fry in hot oil for one to two minutes, on each side.

Remove the eggplant from the bowl. Pat dry with paper towel. In hot oil, fry them on each side for about 1-2 minutes.

Put the finished eggplants on a large dish. Grease them generously with sauce and put chopped tomatoes on top. Sprinkle everything with herbs and a delicious appetizer is ready! These eggplants can be eaten both hot and cold.

Recipe 4: Fried eggplant with cheese and tomato + baked

This dish can be served as a side dish or as an independent snack. Cooking such eggplants does not take much time, and their aroma will instantly win the heart of any guest.

• 800 grams of eggplant
• 50 grams of tomatoes,
• 100 milliliters of vegetable oil
• 3 cloves of garlic,
• 650 grams of hard cheese
• salt and pepper to taste.

Wash fresh eggplants of the same size, peel and cut lengthwise, so that slices 1-2 centimeters thick are obtained. Pour eggplants well-sprinkled with salt with cool water and leave in this form for about forty minutes, so that the bitterness leaves them.

Remove the eggplants from the water, dry well and fry on both sides in vegetable oil. Put the fried eggplants on a baking sheet in one layer and add salt. On top of the eggplants, put the tomatoes cut into slices, which are sprinkled with garlic squeezed through the garlic. Next, sprinkle the eggplants generously with grated cheese, if you wish, you can add greens: parsley or basil. Eggplants must be baked in the oven for thirty minutes at a temperature of 190 degrees.

Recipe 5: How to fry eggplant in batter

• 200 grams of eggplant,
• 40 grams of flour
• 50 milliliters of milk
• 1 egg,
• 40 milliliters of vegetable oil
• a pinch of salt.

The washed and peeled eggplants are cut into small slices. Mix egg, milk and flour until smooth. Eggplant slices must be well salted and dipped in batter, and then immediately fry them on both sides in heated oil. This dish goes well with mashed potatoes and is served hot.

This is a fairly simple dish in the process of preparation, very much like fried mushrooms in its taste.

• 3 medium young eggplants,
• 3 heads of onions,
• 2 eggs,
• 4 cloves of garlic
• vegetable oil,
• greens, salt, pepper to taste.

Wash the eggplants, peel, cut into small cubes, 2 centimeters wide and the same length. Beat eggs in a bowl with a fork, add salt and pepper to taste. Put the eggplants in the resulting mixture, mix well, so that the vegetables are completely covered with eggs. Leave the eggplants to soak for about twenty minutes.

At this time, cut the onion into small cubes and fry it in sunflower oil until golden brown. When the onions are fried, put the eggplants soaked in the egg mixture in a pan, while using the juice, do not drain it. Fry eggplants with onions well, stirring constantly. At the end, add the garlic squeezed out of the garlic and sprinkle the eggplants with finely chopped herbs. Mix everything well again, cover and let stand for a few more minutes.

Recipe 7: How to fry eggplant in Chinese

The Chinese style fried eggplant is a wonderful summer dish. The crispy crust of vegetables combined with a hot-sweet sauce and crumbly rice will surely appeal to fans of oriental cuisine.

• 2 eggplants
• vegetable oil for deep fat

For the sauce:

• 2 sweet peppers of any color
• 1 onion
• 1 hot pepper
• 3-4 cloves of garlic
• walnut-sized chunk of fresh ginger
• 1 tbsp. a spoonful of tomato paste
• 1-2 tbsp. soy sauce
• 1 tsp sugar
• 1 tbsp. spoon of starch

For batter:

• 2 eggs
• 2-3 st. spoons of starch
• some water

Wash the eggplants, cut into plastics and salt. Stir with your hands to distribute the salt evenly and leave for 20-30 minutes.

Prepare the sauce. Peel and chop the ginger root into thin strips, peel the garlic and cut into pieces. Remove seeds from hot peppers and chop as small as possible. Dice sweet peppers and onions in a separate bowl.

Heat vegetable oil in a frying pan and add ginger, garlic and hot pepper. Warm up the spices a little and add the onion and bell pepper. Cook for 5 minutes, stirring occasionally. Vegetables should remain crispy.

Add soy sauce to taste, tomato paste, sugar and water. I never measure the amount of water with a glass. I just pour it from a boiling kettle to get the right amount. Boil everything.

Dissolve the starch in a little water and thicken the sauce with it. If you add a drop of sesame oil here, you can get a slightly different taste.

Prepare the eggplant batter. To do this, mix the egg whites with starch and water. You should get a thin dough.

Squeeze the juice from the eggplants, dip each piece in batter and deep-fry. Instead of batter, you can use dry flour. These eggplants will have a crispy crust. But they can be fried without everything, in the usual way - in a frying pan on both sides.

Place ready-made eggplants in boiling sauce and boil for a few seconds. Serve fried eggplant best with crumbly rice.

Recipe 8: How to fry spicy eggplants with walnuts

• 300 g eggplant
• walnuts,
• vegetable oil,
• flour,
• 1 egg,
• slice of lemon,
• greens.

Dip the prepared eggplants in boiling water for 3 minutes, then immediately peel them off. Cut the peeled eggplants at an angle into oval rings 1 cm thick, bread in flour, moisten in a beaten egg, roll in finely chopped nuts. Fry on both sides in vegetable oil, covered. Serve with lemon wedge and herbs.

From the point of view of nutritionists, fried blue ones are on the side of evil, somewhere between an Olivier bowl and fries. But that's only because they don't know how to cook them properly! And you, too, do not deny yourself the pleasure! I will tell you how to fry eggplants in a pan is simple, quick and tasty, so that they practically do not absorb high-calorie and not entirely healthy oil. 4 useful tips and 3 proven recipes for making delicious blue ones.

How to fry eggplants so they don't burn or absorb a lot of oil

During frying, any vegetables absorb fat. But especially nightshades. Pieces of blue, like a sponge, absorb vegetable oil, which greatly increases the calorie content of the dish and, alas, does not add to its usefulness. And if you pour less fat, then the vegetable will burn, it will turn out dry, hard, tasteless. The good thing is that there are a few tricks to avoid all of these problems. At the same time, the blue ones will turn out delicious, fried, soft, with a ruddy crust on top.

1. An important stage of preparation is getting rid of the bitter taste. Before frying, sprinkle the sliced \u200b\u200beggplants with coarse or medium-sized table salt. Stir. Let stand for 20-30 minutes. The vegetables will let the juice go, with which all the bitterness will go away. Use oppression to speed up the process. Rinse the blue ones. Squeeze out. Dry with paper towels to remove moisture.
2. To help the eggplant absorb a minimum of fat when frying, do not pour oil directly into the pan. Better add it to the blue ones (after filling with salt, rinsing and wringing out). Stir with your hands to distribute the fat evenly over the vegetable pieces. Fry in a dry skillet.
3. Another way to significantly reduce calories is to grease eggplant slices or a frying pan using a cooking brush or a special spray bottle. A thin layer of fat will keep the food from burning, but it won't have a big impact on your total calories either.
4. Good news for microwave oven owners. Bring the vegetable to half-cooked in the microwave (5-7 minutes at a power of about 900 watts). He must let in the liquid and soak in it. And you can fry, consuming only 2-4 tablespoons of oil per kilogram of the main ingredient. Add fat (in small amounts) directly to the pan. The slices will simply not absorb it as the pores will close. Please note that you need to prepare the blue ones beforehand (see point # 1). Don't have a microwave? Use a double boiler for this purpose.

Fried eggplants - simple, quick and delicious

Grocery list:

How to fry eggplant circles in a pan (step by step recipe with photo):

Choose small vegetables for frying. They usually have denser flesh, small, soft bones, relatively thin skin, which can not be removed. Cut them into slices about 1-1.5 cm thick. Place in a bowl. Salt well. Stir. Leave it on the table.
Make a mayonnaise and garlic sauce. You can also add fresh chopped herbs (dill, parsley, basil, cilantro), dried herbs and spices to it. I advise you to cook mayonnaise in, it's simple, quick, tasty and natural. Chop the peeled garlic cloves with a knife or press through with a press. Stir. The sauce is ready.
Such a dark juice will stand out. Drain it. And rinse the blue circles thoroughly to remove salt residues. Squeeze out. Prepare for frying, as I wrote.
Place in a skillet with a little well-heated vegetable oil. Fry until golden brown over medium heat. Covering is optional. Before frying, eggplant rounds can be rolled in flour or dipped in batter.
Flip to the other side. Cook for a couple more minutes.
Remove excess oil from the surface with a paper towel. Just blot the finished rounds.
Lay out with a "turret", smearing each layer with sauce. Or lay out the blue ones on a flat dish and spread on top with a thin layer of mayonnaise and garlic. This appetizer can be supplemented with fresh tomato slices.

Eggplant with vegetables, fried in pieces, in oriental style

Ingredients:

Cooking method:

Cut the young eggplants into cubes (circles, halves of circles, straws - as you like). Sprinkle with plenty of salt. Stir with your hands. Set aside for now.
Chop the onion in half rings. Fry until golden brown.
While the onion is roasting, finely chop the garlic and hot pepper. Spicy lovers can take more fresh spices. We usually eat moderately savory food, so I removed the seeds from the chili.
Prepare the fill. Combine soy sauce with tomato paste and sugar. Whisk until smooth. To thicken the sauce faster when cooked, add a teaspoon (top) of potato starch.
Transfer the fried onions to a bowl. Fry the bell peppers. Pre-clean it from seeds. Cut into strips.
Drain the eggplant. Rinse them out. Squeeze the moisture out of the vegetable slices. Treat them as desired. Remove the finished pepper for the onion frying. Place the eggplant cubes in the skillet. Fry in small portions until golden brown over medium heat. Add chopped spices at the end of frying. Cook for another minute.
Send the rest of the vegetables to the skillet. Pour in the tomato soy sauce. Stir. Simmer on slow heating for 5-7 minutes, until the sauce thickens. Add salt if necessary. But keep in mind that soy sauce tastes salty.
When serving, sprinkle with fresh herbs, sprinkle with sesame seeds.

Eggplant in a minced meat coat

Would need:

Action plan:

Cut the blue ones into transverse plates, directing the knife obliquely. You will get oval pieces. Place them in a deep bowl. Add salt. Stir. Let stand 15-20 minutes. Drain the released liquid. Place the eggplants in a colander. Rinse under running water. Gently squeeze out the remaining water with your hands, blot with paper towels.
Prepare a "fur coat". Add chopped greens, chopped garlic, pepper, salt to the minced meat. Stir with your hands.
Beat eggs with a whisk.
Put a meat "cap" on top of a piece of blue.
Dip in beaten egg. Dip in flour or breadcrumbs.
Spread the minced meat down on the frying pan. Cook over medium heat until golden brown.
Then turn the eggplants over. Cook for another 3-5 minutes until tender. Remove oil residues with paper towels.
Serve hot. It turns out to be very juicy, aromatic and crunchy.

Each housewife has her own recipe for making eggplants. They are used in different dishes, they are both their basis and complement them. They have one feature - to absorb the aroma of products combined with them. Most often, cooking according to any recipe begins with frying this vegetable, so in our article we will tell you how to do it right.

Features of frying eggplant

It is easy to fry eggplants, but there are some nuances in this process:

1. The vegetables are washed well under running water, the stalk and peel are removed.
2. This is followed by slicing: plates, circles, cubes, cubes, as well as soaking in well salted water in order to eliminate specific bitterness. If the eggplants are very young, then this operation can be skipped, since there is no bitterness in them.
3. Then the liquid is drained, and the eggplants are squeezed out.
4. Breaded in breadcrumbs or flour. There are secrets here: if the circles are dipped in lightly beaten eggs, and only then rolled in flour, the eggplant will acquire a completely different taste, and when starch is used for breading, the crust turns out to be crispy.
5. Heat a frying pan with vegetable oil, put eggplants on it, fry on one side and the other, until they are golden.
6. Spread with a spatula on a paper napkin or towel to glass the oil.

How eggplant is fried in China

Eggplants in the Chinese are aromatic and piquant because of the multi-component sauces served with fried vegetables. Here's one example:

1. Cut the properly prepared vegetables into strips, about 7 mm thick, and place them in water with salt for 15 minutes.
2. Then we squeeze and bread using starch.
3. We take a wok and heat the oil.
4. Lay out the eggplant cubes and fry until golden brown.
5. Next, we prepare the sauce, for which we use garlic, ginger, grated. This, and also star anise, cinnamon, sugar, are added to a mixture of two types of vinegar - soy and rice, cook in a saucepan over low heat until the volume is reduced by a quarter. Filter, cool slightly, add sesame oil, beat until cool.
6. Pour the fried eggplants on a plate on lettuce leaves, pour over the prepared sauce, sprinkle with dried sesame seeds, add Chinese-style carrots if desired.

Features of frying eggplant in Indian

In India, many, many spices are traditionally added to eggplant. They are also fried in a special way:

1. They make a batter from chickpea flour, mixing it with pepper, salt, soda, ground coriander, mustard seeds, paprika, cardamom and dip eggplants in it before frying.
2. Fry eggplants in deep fat or a deep frying pan until brownish, remove with a slotted spoon, let the fat drain on a paper towel.
3. Prepare a sauce that is a mixture of yogurt with curry, lemon juice, cumin, ginger, mint, salt, pepper.
4. Fried eggplants are served with hot sauce.

Fried eggplant for Sicilian caponata

A feature of this dish is that the eggplants are not pre-peeled, but cut into large pieces directly with the skin, and then everything happens like this:

1. Sprinkle the eggplant slices with salt and put them in a colander, forget about them for 60 minutes.
2. The onion is cut in the form of half rings, fried, at the end, finely chopped garlic is added and put in a separate container.
3. Celery stalks and bell peppers, cut into strips, are fried in the same pan, added to onions with garlic.
4. Eggplants are washed, squeezed, fried until they are soft.
5. Vegetables are placed in a saucepan, olives, vinegar, capers, mashed tomatoes, salt, a little water are put there, boil for a quarter of an hour.

The easiest fried eggplant recipe

Eggplant is how unique a vegetable is that both complex dishes and very simple dishes are prepared from it, but also very tasty. Preparing quickly:

• cut the peeled eggplant into cubes, salt, wait for the juice to flow, squeeze;
• dipped in a pan with heated oil, fried;
• chop parsley or dill;
• garlic is passed through a press;
• transfer the fried cubes to a sieve to remove the fat;
• sprinkle eggplants with garlic, herbs.

How to fry eggplant for rolls

Fried eggplants make delicious rolls with a variety of fillings. The workpiece is done like this:

• cut the vegetable lengthwise into slices;
• salt, stand for 30 minutes;
• wring out, washed, dried with a napkin;
• fried in oil.

You can stuff with herbs with garlic and fried onions, grease the plates with mayonnaise, put in a slice of tomato, sprinkle with chopped garlic and roll, in general, for which one has enough imagination.

As you can see, fried eggplant can be an ingredient in many dishes. The main thing is to prepare them correctly and not dry them out in a pan, and whatever recipe you choose, everything will definitely turn out very tasty.