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Today I show you how I prepare the Breaded eggplants, which serve us so much appetizer and accompaniment of meat or fish dishes. You can also make the same recipe with onion rings and then at home we call them "ground squid" because they look like Roman-style squid.
You will see that the recipe is very simple, You just have to take the point at the thickness of the batter mass, which should not be too light because otherwise it does not stick to the vegetables, nor too thick so that a glob is not made. You can also add a pinch of sweet paprika, turmeric or some other spice that you like and can add flavor and a little color to the batter.
Breaded eggplants
Accompany your meat and fish with these delicious aubergines.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: vegetables
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 eggplants
- flour
- soda
- shawl
- sweet paprika, turmeric ... (optional)
- Frying oil
Preparation
Cut the aubergines into not too thick slices.
Salt the aubergine slices and leave them on a colander. Let it rest for half an hour.
While we have the aubergines in the drainer, prepare the batter.
In a bowl add about 4 tablespoons of flour, salt and paprika or turmeric (if you want). Mix well with a fork.
Then add the soda little by little and stir with the fork until you get a homogeneous paste, neither too thick nor too light.
Pass the aubergines in water and dry with kitchen paper.
Then pass each slice of aubergine through the batter paste.
Shake to remove excess and pour into a pan with plenty of hot oil.
Let the aubergines cook on both sides over medium heat until they start to brown.
Place on a plate lined with kitchen paper to absorb excess oil and Ready to serve!
