- Dish type
- Side dish
- Vegetable side dishes
An easy and quick way to cook aubergine. Use leftovers to make a toasted panini with mozzarella.
263 people made this
- 2 tablespoons rapeseed oil
- 1 large aubergine, peeled and sliced
- 3 eggs, beaten
- 225g breadcrumbs
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Heat oil in a large frying pan over medium-high heat. Dip aubergine slices in egg, then in breadcrumbs and place in the hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on kitchen paper.
Reviews & ratingsAverage global rating:(286)
Reviews in English (233)
by Sarah Whitson
Altered ingredient amounts.Cooked for my husband and he absolutely loved it. I even double dipped into the egg again and then dipped into grated parmesan cheese for additional flavour. This recipe was extremely easy and I will definitely do this one again.-15 Sep 2008
Made it healthier.My tweak is actually quite minor....make sure you use cold pressed rapeseed oil as opposed to the regular machine produced stuff - it retains all its goodness that way (lots of Omega 3 & Vitamin E, half the saturated fat of olive oil etc) the extra virgin stuff has a lovely nutty flavour and I've recently learnt it is a much healthier option than olive oil believe it or not! There are a few readily available brands on the supermarket shelves, worth the spend but I've been using the one from Hillfarm Oils.....its cold pressed & packed in Suffolk which means a healthy carbon footprint.And I agree with the tweaks below they would definitely make this recipe even tastier Im going to try both!-16 Jul 2009
Used different ingredients.This recipe was pretty good. However, I suggest to not use plain breadcrumbs. If you do, add some spices of your own. I made this last night with plain breadcrumbs. After I sampled one I realised how bland it tasted. So I seasoned the breadcrumbs with salt pepper, oregano, basil, etc. That definitley gave it the extra punch I needed after using plain breadcrumbs.-15 Sep 2008
This is one of the simplest ways of cooking aubergines in India. Ideally, the frying should be done at the very last minute and the melt-in-the-mouth slices served as soon as they come out of the hot oil. Sometimes, I arrange these slices, like petals, around a roast leg of lamb. They can, of course, be served with any Indian meal. Leftover aubergine slices, if there are any, may be heated together with any leftover Indian-style meat the following day. The combination makes for a very good new dish.
|1||medium aubergine (about 550g/1¼lb)|
|Freshly ground black pepper|
|½ tsp||ground turmeric|
|¼–½ tsp||cayenne pepper|
|Vegetable oil, for shallow-frying|
|6–8||lemon wedges, to serve|
How to Cook Pan Fried Eggplant
Over the years, people are making fried eggplants that are super crunchy and lighter in weight, and easy to eat. Professional chefs and cooking experts make it in a perfect way. I remember, the first time when I made this recipe, it becomes soggy and absorbed a lot of oil. Yes, it's a bad experience that makes me motivated to try eggplant with a new strategy to make it more crispy with less oil absorption.
So, I am super excited to share this simple and easy recipe that will surely give you the crispiest eggplant slices with less oil. Check out the pro tips to make it crispy for long time.
It's a eggless recipe, so if you are vegetarian or on vegan side, you can also try this recipe. Also, you have option to just grease your pan and cook the slices on medium heat until it gets golden from both sides.
Why Eggplants Get Soggy?
Eggplants have a tendency to absorb oil as the middle part is so soft so it absorbs oil that makes it soggy after frying. For crispy frying, I used a mixture of cornstarch, all-purpose flour, and rice flour that makes a thin layer and keeps it crispy for a long time. Yes, frying is also a technique to prepare perfect slices.
- 1 cup all-purpose flour
- ½ cup plain bread crumbs
- ⅓ cup Parmesan cheese
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- oil for frying
- 1 eggplant, cut into 1/8-inch slices
Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack cover with paper towels. Repeat with the remaining eggplant slices.
FRIED AUBERGINE & GREEN PEPPERS WITH YOGURT-GARLIC & TOMATO SAUCE
In a small bowl, whisk the yogurt, garlic, and salt until the mixture is very smooth. Cover the bowl and refrigerate the sauce for at least 15 minutes to allow the garlic to blend with the yogurt.
Cut the stems off the aubergine, then peel off half the skin in alternating lengthwise strips to create a striped effect. Cut the aubergine in 1/2-inch- thick slices crosswise or diagonally. Add the salt to 2 quarts cold water. Soak the aubergine slices in the salted water for 20 minutes.
Meanwhile. Make the tomato sauce. Heat the olive oil in a small saucepan, and cook the garlic, stirring it with a wooden spoon, until it's softened but not brown, about 1 minute. Add the tomatoes, cover the saucepan, and cook gently for 2 more minutes. Set aside the sauce.
Remove the aubergine slices from the water, and pat them dry with paper towels. Dry the whole green pepper well also. Heat 1 cup of the oil in a frying pan over medium heat. It is important that the oil be hot enough (about 180ºC/ 350ºF) so that the aubergine does not become greasy. To test the hot oil, dip a piece of aubergine into the oil- of the oil sizzles, its ready.
Fry the aubergine slices on both sides until they are light brown, about 2 minutes. Do not crowd them in the pan. Remove them from the oil and put them to drain on paper towels. When the aubergine is fried, add the whole green peppers to the pan and fry them until they’re softened. Drain them on a paper towels. Let the vegetables cool.
Arrange the aubergine and green pepper on a serving plater, garnish with springs of parsley, and serve with the tomato and yogurt-garlic sauces.
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Pakoras are an enjoyable Indian snack because many different ingredients can be used. Aubergine is a delicious option to go for.
The aubergines are coated in spices before they are dipped into a flavourful batter.
Deep frying them crisps them up and the result is a crunchy exterior with a soft inside. The delicious snack goes up a level with the taste of the fennel seeds running throughout.
- 500ml oil, for frying
- 1 tbsp oil for the batter
- 1½ cup gram flour, sifted
- ½ cup rice flour, sifted
- 1 tsp red chilli powder
- 1 tsp fennel seeds
- ¼ tsp turmeric
- 1 tsp mango powder
- Water, as required
- Salt, to taste
For the Marinade
- 1 large aubergine, thinly sliced
- 1 tbsp red chilli powder
- ½ tbsp turmeric
- Salt, to taste
- Mix the marinade spices together before rubbing them into the aubergine. Set aside for 15 minutes.
- In a bowl, add all the ingredients and whisk until smooth. Add the tablespoon of oil and combine.
- Heat oil in a wok. Dip one aubergine into the batter and ensure it is fully coated. Place into the wok and fry until golden on both sides.
- Remove from the wok and drain on kitchen paper. Repeat the process and serve with chutney.
This recipe was inspired by Flavours of Mumbai.
2. Fried Aubergine with Honey
Fried aubergine with honey is a popular tapas and appetizer throughout southern Spain. It is a sweet and savory dish that you must try at least once. Fried aubergine with honey is not difficult to make at home. In addition, this recipe can also be vegan if made with cane honey or molasses.
Ingredients (for 4 servings):
- 2 or 3 small aubergines
- Olive oil for frying
- Honey or molasses
- Salt and pepper to taste
- Cut your aubergines in round slices or in matchsticks, depending on your preference. In a large bowl, cover the slices with milk and add a pinch of salt. Let them soak for about an hour to draw out any bitterness.
- Then, drain the aubergines and coat the slices in the flour, which you can season with some salt and pepper if desired.
- Fry the slices in a deep and heavy pan with abundant olive oil. Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan.
- Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving. Enjoy!
Easy fried aubergine recipe - Recipes
I really love aubergine. It’s a pretty versatile vegetable that works well in a range of different dishes. Panko fried vegetables are very popular and aubergines are ideal for this dish. This dish can be accompanied by a mixed salad or numerous other options.
The quantity for the ingredients will depend on the size of your aubergine so make sure you have enough of each. I have included staring quantities of each and more can be added if required.
Break the eggs into a small bowl and give them a quick whisk.
In a flat plate combine the salt, garlic powder and flour.
Spread out the panko on a separate plate.
Cut up the aubergine into the desired sized pieces.
Add the oil to the pan about half an inch deep and heat as you would when making chips.
Dip a piece of aubergine in the egg then coat it in the flour mix.
Dip it again in the egg, remove excess egg and then roll in the panko.
Place in an empty plate so you can batch fry. Repeat until you have enough to cook (the number will depend on the size of the container you are using to fry them).
Alternatively, do them all and then fry them in 10-12’s. When cooked, use a perforated spoon to drain off as much oil as possible and place the aubergine on a plate lined with 5-6 paper towels to soak up more of the excess oil.
These are best when warm so fry as many as possible in one go without overfilling your pan.
So there you have it. A simple recipe to make Panko Fried Aubergine. These are yummy served with sweet chilli sauce.
I experimented by freezing some and oven baking them at a later date but this affected the flavour. My suggestion is to make sure you enjoy them warm when they are made.
For those looking for a vegan alternative then try substituting the egg for any of these: almond milk, soya milk, coconut milk, flaxseed meal mixed with water etc.
Have you ever made any panko coated vegetables?
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Crispy Greek Fried Eggplant recipe (Melitzanes tiganites)
- Author: Eli K. Giannopoulos
- Prep Time: 60 min
- Cook Time: 10 min
- Total Time: 1 hour 10 minutes
- Yield: 4 portions 1 x
- Category: Appetizer
- Method: Fried
- Cuisine: Greek
Discover how to make the perfect Greek Fried Eggplant (Melitzanes Tiganites) with this traditional recipe. Silky, sweet aubergine coated with batter and deep fried to form an amazing, golden brown, extra crispy crust! A delicious Greek fried eggplant recipe that you just can’t miss out!
- 2 medium eggplant, sliced
- 350 ml beer
- 200 – 230 g flour ( 7 – 8 oz.)
- salt and freshly ground pepper
- vegetable oil for frying
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- To prepare this Greek fried eggplant recipe, start by preparing the eggplant. Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely.
- In the meantime, prepare the batter for the fried eggplant. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter should be liquid but firm enough to use for coating. So if it’s getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
- Dip the eggplant one at a time in batter and fry in plenty of hot oil on both sides until nicely coloured, for about 1-2 minutes. Remove the fried eggplant using a slotted spoon and place on some paper towel to dry. Repeat with the rest.
- Serve this delicious batter fried eggplant while sill hot. Enjoy!
- Serving Size: 1 portion
- Calories: 429kcal
- Sugar: 16.8g
- Sodium: 599.2mg
- Fat: 18.1g
- Saturated Fat: 14g
- Unsaturated Fat: 2.7g
- Carbohydrates: 61.3g
- Fiber: 9.6g
- Protein: 8g
Keywords: Fried Aubergine, Battered Aubergine, Greek fried Eggplant, Melitzanes Tiganites, Deep fried Eggplant recipe