Easy Almost No Oil Pan Fried Eggplant Recipe
Are you look for a delicious and healthy eggplant recipe that doesn't involve unreasonable oil? Look no further! This leisurely pan-fried brinjal recipe is perfect for anyone who want to love a satisfying repast without the guilt of excessive fat aspiration. Perfectly crispy on the external and tender on the interior, your guest will be amazed at how light-colored yet sapid this dishful is. Better of all, this formula is simple, quick, and need minimum effort.
Ingredients
Hither's what you'll need to make this amazing pan-fried eggplant dish:
- 1 medium eggplant, cut into 1/2-inch cut
- 2 tablespoons cornstarch
- 1 tablespoonful all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic gunpowder
- 1/2 teaspoonful Italian seasoning
- 1/4 teaspoonful cayenne capsicum (optional)
- 1/2 cup vegetable stock
- 2 tablespoons vegetable oil
- 2 tablespoon olive oil
- 1 teaspoon honey (optional)
Instructions
Start by prepping your eggplant. Rinse the eggplant cut under cold water to withdraw any dirt or supernumerary wet. Pat dry with a composition towel to assure there's no redundant water since too much wet can steam the eggplant preferably than electrocute it.
Next, ready a dry breading mixture by combining cornflour, all-purpose flour, salt, black pepper, garlic gunpowder, Italian seasoning, and cayenne pepper (if using). Mix good to avoid any lumps.
Billet: You can add a combination of Italian and dill seasonings for an redundant feeling kick. Adjust the flavouring based on your taste predilection.
Dip each eggplant slash into the vegetable stock, spread the liquidity evenly over both sides. Then, surface both side with the seasoned flour mixture, pressing mildly to adhere. Make certain each piece is equally cake to achieve a decent crispy outside.
Heat vegetable oil and olive oil in a orotund frypan over medium warmth. Aim for a combined measure that forms a thin stratum extend the prat of the pan. Avoid overheating as it can burn the oil and touch the preference of the eggplant.
Add the prepared eggplant slash to the skillet. Fry for about 3 to 4 minutes per side, or until the brinjal is golden brown and tender. Use tongs to thumb the slices cautiously to forefend break them.
Once make, transfer the aubergine to a composition towel-lined home to drain supererogatory oil. Sprinkling with extra Italian flavourer and black peppercorn for surplus smell. If desired, mizzle with honey to add a ghost of fragrance.
Serving Suggestions
This dishful can be function as a main course with a side of mashed potatoes or a fresh salad. It also mate nicely with broiled poulet or as a hearty starter. Try it as part of a vegetarian repast or as an graceful side dish for particular occasion.
Storage and Safety
Store remnant eggplant in an airtight container in the refrigerator for up to 3 years. Reheat in the oven or nuke until warm through. Avoid storing in an airtight container with other foods since the eggplant can unloose moisture, causing other detail to turn soggy.
Note: If function instantly after preparation, you don't require to refrigerate. But if preparing ahead, it's better to store in the fridge until ready to function.
Cooking Tips
- Forestall sticking: If the eggplant slice lodge to the pan, they're not ready yet. Wait until they turn course before flipping.
- Avoid overcrowding: Cook the aubergine in batches if needed to secure they get enough warmth to develop a encrustation.
- Spirit boost: For added flavor, sauté some minced garlic in the oil before adding the eggplant. This will tincture the dish with a rich garlic scent.
- Spice it up: If you prefer a bit of heat, add a pinch of red pepper flakes to the flour mixture or use a savoury smorgasbord of eggplant.
Enjoy Your Meal!
Now that you've got the recipe down, it's time to put your acquirement to the exam. Whether you're hosting guests or serve this as a weeknight dinner, your efforts will be rewarded with a yummy, crispy, and salubrious pan-fried eggplant that everyone will love. Felicitous cooking!
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