Often, the process of frying eggplants causes difficulties even for experienced cooks. Vegetables tend to absorb a lot of oil, which makes them greasy and unappetizing. However, with the right approach and a few tricks, you can achieve an excellent result. We will show you how Today I will share proven methods on how to fry eggplants so that they turn out perfect, and the oil does not shoot out during frying.
Ingredients:
Eggplants – 4-5 large
Fine salt – to taste
Vegetable oil – for frying
Preparation:
Start by peeling the eggplants. You can leave the skin on if you prefer, but for a softer texture, remove it. Cut the eggplants into slices that are not too thin, but not too thick. Place the sliced eggplants in a deep bowl. Sprinkle with fine salt, distributing it evenly between the layers of eggplant. Leave them like this for 1-2 hours so that they release excess liquid. The salt will help get rid of the bitterness and excess moisture.
DOES ANYONE HERE ACTUALLY EAT STUFFED BELL PEPPERS
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