Today I propose you a vegetarian dish with eggplants.
Do you know where the name “eggplant” comes from? When Europeans first encountered the fruit, it had gained an intimidating reputation with its “mad apple” label. Even after the eggplant developed secure Mediterranean roots, it was still called mala insana, meaning “mad apple, or apple of madness” and in Italian “melanzana”.
Anyway, that was only way my mum had to make me eat vegetables. It’s simple I know, but really tasting.
1 whole eggplant
vegetable oil for frying
- Cut the eggplants into thick rounds. Dip the eggplant slices in the beaten egg, letting the excess drip off. Dredge the dipped slices in the breadcrumbs, pushing down gently to coat well. Transfer the coated slices on a plate
- Heat the oil.
The best way to monitor the temperature is to use a deep fry or candy thermometer; or, you can drop a small piece of bread into the oil. If it takes 60 seconds to brown, the oil temperature is perfect for frying.
- Place 3 slices gently into the hot oil (do not cook more than 3-4 slices per batch, or the oil temperature will drop). Careful, it may splatter a bit, especially during the first minute or so of cooking. Let the slices fry for 2-3 minutes on each side till golden brown.
- Remove slices from the hot oil and drain on a drying rack or paper towel.