Fried Egg Plant
Ingredients
Directions
Prepare
Slice the eggplant into pieces at least ½ inch thick.
Peel each piece carefully.
Soak the slices in a mixture of salt and water.
Fry
Heat oil in a frying pan.
Fry the eggplant slices until golden brown on both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Eggplant
- Forms the main body of the dish, becoming soft and tender when fried.
- Oil
- Conducts heat to the slices and promotes browning on the surface.
The step that matters
Fry until golden brown on both sides. Oil must be hot enough to brown the surface quickly; cooler oil lets the slices soak up grease and turn soggy instead of crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More fried eggplant recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.