Cut the skin off the eggplant or soak it in salt water for a couple of minutes to get rid of the bitterness. Cut the eggplant into large cubes or thick circles, fry in a hot pan for 5 minutes on each side. If you cut the circles thin, then the seeds from the vegetables may fall out and remain in the pan.
Add eggplant to goulash or stew 10-15 minutes before the dish is ready.
How to fry eggplant with garlic in a pan
Products
Eggplant – 1 small
Flour – 2 tablespoons with a slide
Garlic – 2 teeth
Salt, pepper – to taste
How to fry eggplant
1. Wash the eggplant.
2. Without peeling, cut the eggplant into 1 cm thick sheets.
3. Salt the eggplant and add pepper.
4. Peel and cut the garlic.
5. Cut holes in the eggplant leaves, put the garlic in.
6. Dip eggplants in flour.
7. Put the eggplants on a hot, oiled frying pan.
8. Fry over medium heat for 5-7 minutes on each side.
How to fry eggplant in batter
Products for frying
Eggplant – 1 large
Chicken eggs – 2 pieces
Cream – 2 tablespoons
Wheat flour – 2 tablespoons
Salt, pepper, garlic, herbs – to taste
How to fry eggplant in batter
Wash eggplant, peel, cut into slices, salt and Spice up. Break egg whites into a bowl, add flour, salt and pepper, beat with a whisk. Heat up a frying pan, add oil. Dip each eggplant slice in the batter and place in the hot skillet. Fry the eggplants in the batter for 7 minutes, then turn over and fry for another 7 minutes.
The finished dish can be sprinkled with cheese and garnished with mayonnaise or sour cream.
How to fry eggplant with tomatoes
What you need for frying eggplant with tomatoes
Eggplant – half a kilo
Tomatoes – 4 medium
Garlic – 3 teeth
Salt, pepper – a quarter of a teaspoon
Sunflower oil – 3 tablespoons
Green onions, dill, parsley – 20 grams in total
How to cook fried eggplants with tomatoes
1 .Peel the eggplants from the skin, cut off the stalk, cut into rings 1 centimeter thick.
2. Pour boiling water over the tomatoes, peel, finely chop.
3. Peel and rub the garlic on a fine grater.
4. In a hot frying pan poured with sunflower oil, add eggplant, tomatoes and garlic.
5. Salt, pepper, add herbs.
6. Fry for 15 minutes under the lid, stirring every 5 minutes.
How to fry eggplant for the winter
Products
Eggplant – 2 kilograms
Oil – 3 tablespoons
Salt – 3 tablespoons The
calorie content of eggplant fried with oil
is 91 kcal / 100 grams.
How to fry eggplant for the winter
1. Peel eggplant, cut into circles, rub with salt and leave for half an hour.
2. Squeeze eggplant from excess juice.
3. Heat the pan, pour in the oil, put the eggplant in one layer.
4. Fry for 5-7 minutes on each side until golden brown.
5. Lay eggplant, tamping, in sterilized jars.
7. Pour the eggplants with oil from frying and, if this oil is not enough, heat a little more oil – the oil should completely cover the eggplants.
8. Close jars of fried eggplant.
9. You can store the fried eggplant blank at room temperature, in a cool, dry place for about six months.