Prepare Battered Eggplants in 4 steps

Hello friends of Paulina Cocina! Today we put on the apron to cook breaded eggplants. They will surely say that This is a very easy recipe.and it really is, but it has its little tricks and secrets that we are going to review to make it simply perfect.

achieve some crispy fried eggplants It is not always easy, but if we take into account some tips, they can be a total success at the next lunch of that aunt who always criticizes everything.

Plus we’re going to see each other how to remove bitterness from eggplantshow long to soak them and how to get that crunchy texture that we like so much. Let’s cook!

About the Battered Eggplants

Las breaded eggplants They are one of those wonderful creations of Mediterranean cuisine, crunchy on the outside, tender on the inside, with that unmistakable flavor that makes them irresistible. Although it is a simple recipe, Achieving the perfect balance between flavor and texture is an art.

Eggplants are a very versatile ingredient, which stands out and shines on its own in recipes such as eggplant lasagna, classic pickled eggplants, or simple grilled eggplants. The number of recipes with eggplants is almost infinite, with the added bonus that it is very accessible and healthy, what more could you ask for?

To make a fried eggplant recipe

But how to make fried eggplants? The key to making this recipe a success is in the choice of eggplants, since not all of them are the same; also in choose the right batter and put it in the correct order, to achieve the right crispness, and in making a good fry taking care that the coated eggplants do not absorb too much oil and do not burn.

5 Characteristics of breaded eggplants

1. Perfect Crispy: The outer layer of the breaded eggplants should be thin, golden and crispy, like the crust of good freshly baked bread. To achieve this, it is essential control oil temperature and the proportion of the batter ingredients.
2. Soft and cuddly interior: Although they are crispy on the outside, the inside of the breaded eggplants should be soft, almost creamy. This is achieved by cutting them into uniform slices and making a light batter.
3. Balanced flavor: Eggplants are often said to be bitter, but properly prepared, this dish can achieve a balanced flavor.
4. Versatility in the kitchen: Breaded eggplants are like the “little black dress” of cooking: they go well with everything. They can be served as a snack with an aioli sauce, as an accompaniment to baked meat, or even as a main dish if combined with a fresh garnish, such as a country salad.
5. Ease of preparation: Although it may seem like an elaborate dish, the reality is that making breaded eggplants It’s pretty simple.

3 Ways to remove the bitterness of eggplants

Bitterness is one of the main problems people associate with eggplants, but there are easy ways to avoid it, whether you want to prepare some fried eggplants in batter or another equally tasty dish with this ingredient.

1. The salting technique: A classic method to remove bitterness is to cut them into slices and sprinkle with plenty of coarse salt, but how long should you soak eggplants? Ideally, let them “sweat” for around 30 minutes and then rinse them with water. Salt draws out bitter compounds and prevents the eggplants from absorbing too much oil during frying.
2. The soaking: Eggplants can be soak in salted water or salted milkfor the same period of time that we mentioned before. Milk not only eliminates the bitterness, but also gives the eggplant a smoother, creamier flavor. After soaking, rinse and dry well before coating them.
3. Use young, elongated eggplants: Ripe eggplants tend to be more bitter. Those that are long and young have fewer seeds and their flavor is milder.

How to coat eggplants?

To prepare some eggplants coated with flour and egg It is important to take into account some factors:

• The eggplants should not be too thick or too thin. The ideal thickness is approximately half a centimeter. If they are thicker, they will take longer to cook and could be raw inside; if they are too thin, they will burn before the batter is cooked.
• After take out the bitterness With one of the methods suggested above, a classic batterpassing each slice through flour and then through beaten egg. This step must be done quickly to prevent the eggplant from releasing liquid and spoiling the batter.
• Once coated, las eggplant slices They are fried in very hot oil for a few minutes until the batter is cooked. The result? Nails breaded eggplants crispy on the outside, and soft and creamy on the inside.
• If you have any type of food intolerance, you can choose gluten-free battered for the fried eggplants.

How to preserve breaded eggplants?

If you are not going to consume them immediately, it is best to store the coated eggplants in an airtight container and refrigerate them. They can last up to 2 days, although The ideal is to consume them the same day to enjoy all their crunch.

Another option is to freeze themafter they cool completely, the slices of breaded eggplant They are placed on a tray in the freezer and once frozen, they can be stored in suitable bags or containers.

To reheat, defrosting is not necessary; is placed directly on the oven or air fryer until crispy again.

5 Tricks for crispy fried eggplants

1. Pre-drying: After soaking, dry the eggplant slices well before coating them. This prevents excess moisture from affecting the batter and frying.
2. Yeast in flour: This trick is perfect for obtaining a crispier batter. Just a pinch of baking powder mixed with the flour works wonders.
3. Clean, hot oil: Always use fresh, clean oil. If the oil is dirty or has been used several times, it will affect the flavor and texture of the breaded eggplant.
4. The order of the batter: Dip the eggplant slices first in flour, then in egg. For a thicker batter, you can dip them in flour again before frying.
5. Serve immediately: To fully enjoy the breaded eggplantsenjoy them after frying them when the batter is very crispy.

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Recipe for fried battered eggplants

Yield: 4 servings

Preparation time: 50 minutes (including soaking time)

Ingredients

• 2 medium eggplants
• 2 eggs
• 200 g wheat flour (can be mixed with a little cornstarch)
• Salt and pepper to taste
• Oil for frying

How to make fried battered eggplants in 4 steps

1. Cut the eggplants into half-centimeter-thick slices and place them in salted water for 30 minutes to remove the bitterness. Rinse them and dry them very well with absorbent paper.
2. Dredge the eggplant slices in flour, then in the beaten eggs with a pinch of salt and pepper.
3. Fry the eggplants in hot oil at 180° until golden and crispy, approximately 2 – 3 minutes on each side.
4. Drain on absorbent paper to remove excess oil and serve the coated eggplants immediately to maintain their crispness.