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.
Calories762kcal
Proteins3.4grams
Fats75.3grams
Carbohydrates17.8grams
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.
- Eggplant: 750 g
- Salt: to taste
2
Pour flour on a flat plate, coat the strips in flour, and shake off the excess.
- 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.
- Sunflower oil: 300 ml
- Salt: to taste
