Best 5 Deep Fried Eggplant Aubergine Recipes
**Deep-Fried Eggplant (Aubergine): A Culinary Journey Through Crispy Delights**
Crispy, golden-brown, and bursting with flavor, deep-fried eggplant is a culinary delight that tantalizes taste buds around the world. Known as aubergine in many regions, this versatile vegetable takes center stage in a symphony of textures and flavors when coated in a light batter and plunged into hot oil. From classic Italian parmigiana to Middle Eastern baba ganoush, and Asian stir-fries, deep-fried eggplant finds its way into diverse cuisines, each offering a unique interpretation of this beloved dish.
This collection of recipes takes you on a culinary journey through the world of deep-fried eggplant, showcasing its versatility and global appeal. From the classic Southern comfort food of fried green tomatoes to the Mediterranean charm of eggplant fries, and the spicy kick of Korean yangnyeom eggplant, these recipes offer a range of flavors and techniques to satisfy every palate.
Whether you're a seasoned cook or just starting your culinary adventures, this comprehensive guide provides step-by-step instructions, helpful tips, and stunning images to ensure success in your deep-fried eggplant endeavors. So, grab your apron, fire up the stove, and embark on a delicious journey with these delightful recipes.
FRIED EGGPLANT (AUBERGINE)
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Provided by spatchcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil in pan on medium till a splash of water sizzles on it.
- Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
- Skake it up well.
- Lightly beat eggs in a bowl.
- Dip eggplant slices in egg and add to bag about 3-4 at a time.
- Shake them up good.
- Place battered slices in hot oil.
- flip after 2 minutes.
- Remove when browned on both sides, about 4 minutes total.
- Continue until all slices are done.
- I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6
EASY FRIED EGGPLANT
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g
DEEP FRIED EGGPLANT (AUBERGINE)
This recipe started out as an Emeril Lagasse, but I've altered it quite a bit to suit our tastes. My kids call this "eggplant chips"! We dip these in marinara sauce.
Provided by Kaarin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
- Cut eggplant in 1/4 inch thick slices and then quarter slices.
- 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.
- In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
- Fry the eggplant in batches for 1 minute on each side or until golden.
- Drain on paper towels; sprinkle lightly with salt before serving if desired.
- Serve with dipping sauce.
DEEP FRIED EGGPLANT
Provided by Food Network
Categories side-dish
Time 23m
Yield 2 servings as a side dish or appetizer
Number Of Ingredients 16
Steps:
- Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
- Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
DEEP-FRIED EGGPLANT
This tasty recipe for deep-fried eggplant is from Curtis Stone's new cookbook, Cooking with Curtis.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
- Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
- Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
- Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.
Tips:
- Choose the right eggplant: Select firm, ripe eggplants with smooth, unblemished skin. Avoid eggplants that are too large or have brown spots, as these may be bitter.
- Slice the eggplant properly: Cut the eggplant into even slices, about 1/4-inch thick. This will help them cook evenly.
- Soak the eggplant slices in water: This will help to remove the bitterness from the eggplant.
- Use a good quality oil for frying: Use a high smoke point oil, such as vegetable oil or grapeseed oil. This will help to prevent the eggplant from burning.
- Don't overcrowd the pan: Fry the eggplant slices in batches, so that they don't stick together and cook evenly.
- Drain the eggplant slices on paper towels: This will help to remove any excess oil.
- Season the eggplant slices: Sprinkle the eggplant slices with salt, pepper, and any other desired seasonings.
- Serve the eggplant slices immediately: Fried eggplant is best served hot and crispy.
Conclusion:
Deep-fried eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With its crispy exterior and tender interior, it's a surefire hit with everyone. Follow these tips to make the best deep-fried eggplant: Choose the right eggplant, slice it properly, soak it in water, use a good quality oil for frying, don't overcrowd the pan, drain the eggplant slices on paper towels, season the eggplant slices, and serve immediately. With these tips, you'll be able to make perfect deep-fried eggplant every time.
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