Eggplant Eggplant is a vegetable that many people prefer when preparing their dishes. A monolithic sponge absorbs the oil while frying, but some do not prefer to eat eggplant if it is fried and saturated with oil.
How to fry eggplant without oil :
Can be fried eggplant after peeling or frying peel as desired, as there is no difference between frying with peel or without. One of the best ways to fry the eggplant is to chop it into slices and place in a bowl of boiling water.Add two tablespoons of salt and leave in boiling water between five and ten minutes until the water changes to brown. Water, set aside for 5 minutes until completely filtered.
Place a good amount of compressed oil spray in a pan, place the eggplant slices in the pressed oil, leave for 2 minutes, and stir the slices until the color turns reddish-golden.To remove the water from the eggplant can use a clean cloth or towel to absorb the oil or water.
How to get low-fried eggplant :
One of the ways to get low-fried eggplant is to cut the eggplant into regular slices according to the desired shape and sprinkle it on a tray, sprinkle salt on it, and leave ten minutes until the water comes out. The slices are then dipped with a little flour to form a light double-sided layer, and the oil is heated in the pan well. Place the eggplant slices directly in the oil, stir until red, then remove directly from the oil, and sometimes the slices are dried from the water, and put in a greased tray with a spoon of oil, and put a little oil on the face of the eggplant, and is inserted into the oven and heated.
Tip Eggplant was one of the healthy ways to fry the eggplant, frying with olive oil, as the eggplant does not absorb olive oil like other oils, and this is by placing the olive oil in the pan, heat it well, and frying the slices directly in the oil, and when reddish come out of the oil, and so is obtained Healthy Fried Eggplant Oil Free.
Eggplant and zucchini pane Ingredients :
A large eggplant cut into circles one centimeter thick. Two zucchini pieces cut into broad slices. Two scrambled eggs with a pinch of salt and a pinch of black pepper. Ingredients: 1 cup of rusks. Half a teaspoon of salt. 1 teaspoon sweet paprika. A quarter teaspoon of garlic powder. Half a teaspoon of oregano. frying oil.
Combine the rusks with salt, paprika, oregano, and garlic powder in a bowl, and mix the ingredients together until they overlap. Place the eggplant and zucchini slices with scrambled eggs, then dip in the rusk mixture. Bring the dipped vegetables to the refrigerator for 10 minutes until they hold together. Heat the oil in a deep frying pan, fry the eggplant and zucchini, then place it on a tissue paper and serve directly.
Crisp Eggplant Ingredients :
A large eggplant. Two eggs. Two cups of flour. frying oil. Lemon juice. A pinch of salt. How to prepare Cut the eggplant into medium-sized slices, sprinkle salt on the pieces and then squeeze well. Dip the eggplant slices with eggs after whisking, then with flour from both sides. Heat the oil well in a pan, and fry the eggplant pieces. Remove the pieces from the oil, put on paper napkins, then put on a serving dish and squeeze a lemon.
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