Recipe
Fried Eggplant
Breaded fried eggplant, crispy on the outside and tender on the inside, served with a drizzle of honey and crumbles of blue cheese or goat cheese.
- Preparation35 min
- Cooking10 min
- Total time45 min
- Servings2 servings
- DifficultyEasy
If you don't like eggplant, it's because you haven't tried this recipe. Breaded with breadcrumbs is the most common way to eat it in Cuba: in thin rounds, well-golden and crispy.
Eggplant is native to Asia, specifically India, and is consumed on all continents, which is why there are so many ways to prepare it. From a botanical point of view, it is a fruit. It absorbs a lot of fat, but 92% of it is water and only 3.5% is carbohydrates. You will love the mix of sweet and salty flavors and its crispy texture.
Ingredients
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Method
- Wash the eggplant and cut it into thin rounds approximately 1 cm thick, or in wedges, as you prefer.
CiberCuba - Place it in a container with salted water and let it rest for half an hour.
- Drain the eggplant and coat it in flour.
- Then pass it through beaten egg and, to finish, again through flour or, if you prefer, through breadcrumbs.
- Heat plenty of oil in a frying pan. When it is very hot, add the breaded eggplant.
- Remove it when the crust is golden on both sides and let it drain excess fat on absorbent paper.
CiberCuba - Serve it hot with a drizzle of honey on top and some crumbles of goat cheese or blue cheese, to contrast with the sweetness of the honey. Enjoy!
CiberCuba
