I love eggplant in all shapes and forms but my favourite two recipes are the Eggplant Salad from this post (it’s more like a dip) and this Breaded Eggplant recipe. I used to plant, grow and harvest eggplants in my grandparents’ garden so maybe that’s one of the reasons why I love them so much.
I usually make a quick garlic sauce to go along with it. Just crush the garlic with a pinch of salt in a mortar and pestle and once it has a smooth consistency start adding oil gradually (2-3 Tbsp for 1 garlic head); mix thoroughly and add some water… the amount depends on how thick you want the sauce to be.
Time: 30 min, Prep: 15 min. Cook: 30 min.
Servings: 4-6
Ingredients:
- 2 eggplants
- 3 eggs
- 1 cup (110g) all purpose flour
- salt
- sunflower oil for frying
Directions:
Peel and cut the eggplants into slices that are about 0.5 cm (1/4 inch) thick. Then season with salt. Salting the eggplant slices and letting them sit for a few minutes helps the bitter juices from inside the eggplant drain off a bit.
Lightly beat eggs and add a pinch of salt.
Heat the oil in a pan over medium heat. Coat each eggplant slice in flour.
Then dip each slice into the egg mixture, allowing excess to drip off.
When the oil is hot place the eggplant slices in the pan.
Cook them for a few minutes on each side until golden brown.
Remove from the pan and drain off the excess oil using paper towels.
