Fried Eggplants

4 servings

100 minutes

Nothing extra - just eggplants, salt, flour and oil. Remember: eggplants absorb oil very well, so keep a bottle nearby, not measured milliliters.

Energy value per serving

• Calories: 762
• Proteins: 3.4g
• Fats: 75.3g
• Carbohydrates: 17.8g

Ingredients

• Salt: to taste
• Sunflower oil: 300 ml
• Wheat flour: 50 g
• Eggplants: 750 g

Cooking steps

1. Clean the eggplants and cut them into strips. Place in a colander, salt them, and let sit for an hour. Then rinse and dry.

   Required ingredients:

   • Eggplants: 750 g
   • Salt:  to taste

2. Pour flour on a flat plate, coat the strips in flour, and shake off the excess.

   Required ingredients:

   • Wheat flour: 50 g

3. Heat oil in a large pan, add strips in batches, and fry until golden and crispy. Drain excess oil and don't let the eggplants cool while you finish frying the rest. Season with salt and serve. This side dish pairs well with meat.

   Required ingredients:

   • Sunflower oil: 300 ml
   • Salt:  to taste