Frying eggplants - you have to keep that in mind

Fried eggplant slices are a real treat. But only if they are prepared correctly. After all, there are some things to consider.

Eggplants must be drained before roasting

Fried eggplants are among the vegetables that are less popular with most. Often, this is not even because of the vegetables themselves, but because of the wrong preparation. If the eggplants are not fried properly, the dark purple fruits are often very tough and greasy, which spoils the appetite of many. This need not be. If you observe a few important rules when roasting, the eggplants, also called eggplant, are a very delicious dish.

➤ Rule No. 1 - drain eggplants

The most important rule before roasting eggplants is: The vegetables must always be drained. If you don't do this, the eggplant slices will be tough and slightly bitter after roasting.

And this is how it is done:

To remove the water from the fruit, cut the eggplant into slices that are not too thick and place them on a board or piece of baking paper so that they do not overlap. Sprinkle the individual slices with a little salt and let them steep for about 15 to 20 minutes. During this time, the eggplant releases excess water. You can recognize this from the fact that drops form. After the brewing time you have to dab the slices and remove the salt.

➤ Rule No. 2 - save when frying with fat

Another mistake that many make when roasting eggplants is that they use far too much fat. The eggplant slices then only soak up the fat and become greasy and heavy. It is therefore sufficient if you brush the slices with a little olive oil or another oil and then fry them easily or with very little fat in a hot pan. This way the slices can develop their aroma and are not drowned in fat.

After roasting, it is important that you place the eggplant slices on a kitchen towel and dab off the excess oil.

By the way:

Homemade eggplant chips are also really tasty. But here too you have to dewater the eggplant slices before you actually prepare them.