Eggplant is a delicious and versatile vegetable, but it’s notorious for absorbing large amounts of oil when fried, which can make dishes overly greasy and heavy. If you’re looking to enjoy fried eggplant without the excess oil, I have a secret method to share that will change the way you cook this vegetable. Here’s how to fry eggplant so that it remains light, crispy, and less oily.
Ingredients:
- Fresh eggplants
- Salt
- Your choice of flour (optional for added crispiness)
- High smoke point oil for frying (such as sunflower, canola, or peanut oil)
Secret Method:
- Prepare the Eggplant:
- Begin by slicing your eggplant into the desired shape and thickness. Common cuts are rounds or long slices, depending on your recipe needs.
- Salt the Eggplant:
- Lay the slices out on a baking sheet or large tray. Sprinkle them generously with salt on both sides. The salt helps to draw out moisture from the eggplant. This process, known as “sweating,” not only helps to reduce the bitterness but also tightens up the spongy texture of the eggplant, making it less prone to absorbing oil.
- Let the salted eggplant sit for about 30 minutes to 1 hour. You’ll see droplets of moisture forming on the surface.
- Rinse and Dry:
- After sweating, rinse the eggplant slices under cold water to remove the excess salt. Pat them dry thoroughly with a clean kitchen towel or paper towels. It’s crucial to remove as much moisture as possible to prevent splattering during frying and to achieve a crispy texture.
- Optional Flour Dredging:
- For an extra crispy exterior, lightly dredge the dried eggplant slices in flour just before frying. This step is optional but can add a delightful crunch.
- Heat the Oil:
- Pour enough oil into a frying pan to cover the bottom and heat it until it’s hot but not smoking. The temperature is key; too hot, and the eggplant will burn, too cool, and it will absorb too much oil.
- Fry the Eggplant:
- Place the eggplant slices in the hot oil in a single layer, making sure not to overcrowd the pan. Fry until golden brown on each side, then flip using tongs or a spatula.
- Drain Excess Oil:
- Once the eggplant slices are fried to a golden crisp, remove them from the pan and let them drain on a plate lined with paper towels. This helps to remove any excess oil that might be clinging to the surface.
Serve and Enjoy:
- Serve your lightly fried eggplant hot as a side dish, in sandwiches, or as part of a main meal. They are especially great in dishes like eggplant Parmesan or simply enjoyed with a sprinkle of herbs and a squeeze of lemon.
By following these steps, you’ll find that your fried eggplant turns out much less oily while retaining all its flavor and a pleasingly crispy texture. This method not only makes your dishes healthier but also enhances the natural flavors of the eggplant without the greasiness. Enjoy your lighter, delicious fried eggplant with this kitchen-tested secret!
