Eggplant stands out as a versatile and nourishing ingredient. Rich in fiber and low in calories, it shines as either a main course or a flavorful side. Here are three traditional eggplant preparations, all designed for deep frying, with practical steps and tips for best results.
eggplant chips
Ingredients for pan fried eggsplant chips include two eggplants, 15 grams of thyme, one clove of garlic, half a teaspoon of ground red pepper, extra virgin olive oil, one egg, wheat flour, and salt to taste. The process begins with preparing the chips in the fryer, estimating four minutes of prep and about 15 minutes of cooking time.
To make the chips, slice the eggplants thinly without peeling. Sprinkle with salt and ground red pepper. Beat the egg in a bowl and toss the slices so they are thoroughly coated. Dredge the slices in wheat flour on a flat plate. Place the coated chips in the fryer basket and spray with EVOO so every piece is lightly covered. Add thyme and minced garlic, then cook in a deep fryer at 200ºC for 15 minutes.
During cooking, gently shake the fryer basket to ensure even browning. You can adjust the time to get crisper or more golden chips according to taste.
eggplant with tuna
For this dish, use eggplant along with half a clove of garlic, half an onion, and half a red pepper. Two cans of tuna, three tablespoons of fried tomato sauce, and two tablespoons of olive oil round out the ingredients.
The preparation begins by grate garlic and mix it with a little oil and salt. Slice the eggplant lengthwise and make light cross cuts in the flesh without touching the skin. Brush the eggplant with the garlic oil and cook in an air fryer at 180ºC for 15 minutes. After cooking, remove the flesh with a fork.
Meanwhile, finely chop onion and red pepper and cook until soft. Add the drained tuna, chopped eggplant, and tomato sauce, cooking briefly to blend the flavors. Finally, stuff the eggplants with this mixture and finish the dish ready to serve.
Eggplant with honey in the Air Fryer
- 1 or 2 eggplants
- Honey
- Flour
- Oil
- Salt
Prepare by slicing the eggplants into one centimeter thick rounds and soaking them in salted water for ten minutes. Pat dry with absorbent paper to remove moisture. Coat the slices with flour, then shake off any excess. Place the eggplant slices in the deep fryer, drizzle with a small amount of oil, and bake at 180ºC for about 15 minutes. When done, remove and drizzle with honey and a pinch of salt to taste.