Fried Egg Plant
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Slice the eggplant into ½ inch thick rounds.
Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture.
Rinse and pat dry with a paper towel.
Fry and serve
Heat oil in a skillet over medium heat.
Fry the eggplant slices until golden brown on both sides, about 3‑4 minutes per side.
Drain on paper towels before serving.
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 and turns tender and creamy when fried.
- Oil for frying
- Conducts heat to brown the surface and gives the slices a crisp, golden exterior.
The step that matters
Patting the salted eggplant dry. Salting draws out moisture, but any water left on the surface turns to steam in hot oil, which slows browning and makes the slices greasy. Drying well lets the surface sear and 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.
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