do you peel eggplant before frying

How to Fry Eggplant with Less Oil – Learn to fry eggplant slices perfectly golden crisp without getting soggy or oil-soaked. Healthier frying method for eggplant.

Do you love fried eggplant, but hate that it soaks up oil as it cooks? For years I avoided cooking eggplant slices; they really slurp up oil like a sponge. I replaced fried slices with roasted eggplant pieces in many dishes (those roasted pieces are great, by the way!). But there are times when we crave the taste of fried eggplant.

Well guess what? You CAN fry eggplant in oil without it turning soggy or greasy! The secret? Egg whites! Hey, it works for pie crust, doesn’t it??

I’ve run through the basic concept below. This method has consistently given me perfect, golden brown slices of fried eggplant while minimizing the amount of oil needed for a great result. The only thing you need to watch out for is splattering… wear an apron, and be aware that in the first 60 seconds of frying there may be a few little splatters here and there.

Those of you who love eggplant will adore this recipe. If you try it, let me know how it works for you! One more tip… I love to serve the fresh, hot fried slices topped with tahini sauce and a sprinkle of fresh chopped parsley. Toasted pine nuts are a nice touch as well. Highly recommended!

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While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, “Do you peel eggplant before cooking?” is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.
do you peel eggplant before frying

How to Fry Eggplant with Less Oil

  • 1 pound eggplant, about 1 medium
  • Salt and pepper
  • 2 large egg whites
  • Oil with a high smoke point for frying (grapeseed, avocado, and peanut oil work well)
  • Slice the eggplant into 1/2 inch rounds. Place the rounds in a colander and sprinkle them with salt (sea salt, kosher salt, any kind of salt will work). Make sure each eggplant round has a thin sprinkling of salt on it. Let the slices sit for 20-30 minutes until beads of liquid form on the surface. This process helps to remove any bitterness that may be present in the eggplant. Note that if youre using smaller eggplant pieces here, like Japanese eggplant, they are very rarely bitter and likely will not need salting. I usually use a medium-sized eggplant in this preparation because I like the size of the slices it produces for frying.
  • Rinse the eggplant pieces thoroughly to remove the salt. Pat dry and spread out on a cutting board. Sprinkle the eggplant slices lightly with salt. The salt from the colander will be mostly gone after rinsing; if youre salt sensitive, you can skip adding salt at this point and add to taste after frying. Sprinkle the slices lightly with black pepper (also optional, but recommended). Whisk the two egg whites in a small bowl for about 60 seconds. Brush the seasoned eggplant slices with a THIN layer of egg white, making sure the entire white surface of the slice is coated. Turn the slices and brush the other side with another thin layer of egg white, so all white surfaces of the slices are covered with egg white.
  • Heat 1/4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer; or, you can drop a small piece of bread into the oil. If it takes 60 seconds to brown, the oil temperature is perfect for frying. Heat up the oil while youre brushing the eggplant slices with egg white to save on time!
  • Place 3 slices gently into the hot oil (do not cook more than 3-4 slices per batch, or the oil temperature will drop). Careful, it may splatter a bit, especially during the first minute or so of cooking. Let the slices fry for 2-3 minutes on each side until golden brown.Remove slices from the hot oil and drain on a drying rack or paper towel.

How to cook eggplant | The best pan fried eggplant

FAQ

Is it better to peel eggplant before frying?

If it’s an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it’s a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

How do you prepare eggplant before cooking?

Slice or chop the eggplant. Sprinkle evenly with salt. Transfer to a colander over a plate and set aside for 30 minutes to drain. This draws out the bitter juices.

Does eggplant need to be soaked before frying?

Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. The Terzo Piano chefs use this trick to prevent heavy aubergines: Before frying, soak the strips of eggplant in an ice water bath. They will absorb water and drop in temperature.

Why is my fried eggplant soggy?

Eggplant has a high water content, so it’s crucial to draw out some of that moisture before you fry it. If you skip the salting, you’re setting yourself up for sad, soggy eggplant.

Do you need to peel an eggplant?

Consider leaving the skin on. Many people prefer the taste and texture of a peeled eggplant to that of an eggplant with its skin left intact, but the skin is edible, so you may not need to peel it off. The peel provides dietary fiber, so it is nutritionally beneficial.

What is the best way to cook eggplant?

Sautéing eggplant with olive oil appears to be beneficial to health as it positively affects the composition of phenolic compounds present in eggplant and has a different impact on the adjustment of the colon microbiota and the functionality of this food.

Do you soak eggplant before frying?

While not always necessary, soaking your eggplant in salt water before deep frying is a good way to prevent them from absorbing too much oil. This will also help the breading of the eggplant stick and make them extra crispy. Do you peel an eggplant before frying it?

Do you peel eggplant if you cut it into a plank?

Peel only partially when cutting into slices. If you intend to cut the eggplant into lengthwise slices or planks, leaving most of the skin on is advisable. You should still peel off a section of skin on the front and back of the eggplant, however. Stand the eggplant upright on its end and remove a lengthwise strip of skin from one side.

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