Battered Eggplants
2 servings
30 minutes
The recipe is taken from the book "Holiday Salads and Appetizers.
Calories311kcal
Proteins15.3grams
Fats9grams
Carbohydrates41.8grams
1
Wash the eggplants, dry them, peel the skin, and slice them thinly.
- Eggplant: 400 g
2
Prepare the batter: combine eggs, flour, and milk, mix thoroughly to avoid lumps, and whisk lightly.
- Chicken egg: 2 pieces
- Wheat flour: 80 g
- Milk: 100 ml
3
Salt the eggplant slices, dip them in batter, and fry in boiling oil for a few seconds on both sides.
- Salt: to taste
- Eggplant: 400 g
- Vegetable oil: to taste
