The eggplants are well fried, ruddy, but not too greasy. Everyone knows that eggplants absorb a lot of oil from the pan when frying, and this way the eggplants are obtained with a moderate amount of oil, and we fry them all at once.
How and with what to serve fried eggplant – it is up to your taste and imagination.
So here we go.
Cut eggplants in circles, about 5 mm thick. DO NOT SALT!!!
Pour vegetable oil over the eggplants and let them stand for 10-15 minutes so that they absorb the vegetable oil. For 1 kg of eggplants you need 80 grams of vegetable oil. Believe me, it’s not much oil at all. If you fried the eggplants in a frying pan, it would take much more oil.
Place the eggplants on a baking tray lined with parchment paper (you can overlap them a bit).
Bake the eggplants in an oven heated to 180 degrees Celsius for about 15-20 minutes. I turn on both heat and convection.
That’s it, our eggplants are ready. All that’s left is to make a sauce with which to serve them.
Our family loves eggplants with garlic mayonnaise and herbs. Of the greens I take dill, parsley and cilantro. I usually dilute mayonnaise with sour cream to give the sauce a slight sourness and tenderness.
And it’s also very good to serve eggplants with tomatoes: smear the eggplants with the aforementioned sauce, and put a tomato slice on top.
I hope that you enjoyed my way of frying eggplants quickly and “not greasy”. Share your opinions in the comments.
