FRIED EGGPLANT- BERENJENA FRITA
Steps:
- In a frying pan, heat up about a cup to cup and half of Canola Oil over Medium to Medium high heat Combine together the eggs, water and flour, mix well. Once mixed it should be the consistency of a pancake batter. If you like a thicker batter just add more flour a little at a time until you reach the desired consistency. At this point, you can salt and pepper the batter to your desired seasoning level. Peel the eggplant skin, with a vegetable peeler. Once the skin is peeled, cut eggplant into about 1/4 in rounds. You should be able to get about 25 slices. If you prefer to leave the skin on you can. It becomes tender once the eggplant is cooked. Dip the eggplant slices into the batter coating it well and then fry. You can fry up to 4 pieces of eggplant at a time. Best when eaten immediately.
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Ishtiaq Khan
[email protected]Wow, this dish looks amazing! I'm definitely going to make it this weekend.
Hanif Khoso
[email protected]This dish looks delicious! I can't wait to try it.
JIM slow
[email protected]I'm going to try making a vegetarian version of this dish by using vegetable broth instead of chicken broth.
Nadji Djaafeur
[email protected]I'm going to try adding some chopped tomatoes to the sauce next time.
nakimera resty
[email protected]I'm going to try making this dish with zucchini next time.
Ariyo Stephen
[email protected]This dish is also great for meal prep. You can make it ahead of time and reheat it when you're ready to eat.
Md Somrat
[email protected]I like to serve this dish with a side of rice or quinoa.
MD Mohiuddin
[email protected]This dish is a great way to use up leftover eggplant. I always have some leftover eggplant after making baba ganoush, and this is a great way to use it up.
King G
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The sauce was especially good.
Ege ber
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Aaron Brown
[email protected]This dish was a bit too spicy for me, but my husband loved it. I would make it again, but I would use less chili pepper.
RT ROBIN GAMING
[email protected]The eggplant was a bit too oily for my taste, but the sauce was delicious. I would try this recipe again with less oil.
Tayyab Amin Teja Shakargarr
[email protected]This dish was easy to make and tasted great. The eggplant was crispy and the sauce was flavorful. I would definitely make this dish again.
Beatrice Nkhata
[email protected]I followed the recipe exactly and the eggplant turned out perfectly. It was crispy and flavorful. The sauce was also very good. I would definitely make this dish again.
Janishahid Jani
[email protected]This dish was a hit at my dinner party. Everyone loved the unique flavor combination of the eggplant and the sauce. I would highly recommend this recipe to anyone looking for a new and exciting dish to try.
Golden Hand
[email protected]Absolutely delicious! The eggplant was crispy on the outside and tender on the inside. The sauce was flavorful and complemented the eggplant perfectly. I will definitely be making this dish again.