Eggplants are valued for their unusual taste, which acquires piquant mushroom notes when cooked, as well as for their wide use in cooking. One of the common and original ways to cook these fruits is eggplants in batter in a frying pan.
Ingredients:
- Eggplants – 4 pcs.
- Garlic – 2 cloves
- Sunflower oil – 50 ml
- Salt – 1/2 tsp.
- Ground black pepper – 1/4 tsp.
For batter
- Chicken eggs – 3 pcs.
- Wheat flour – 2 tbsp.
- Urbech from light flax seeds – 2 tbsp.
- Ice – 5 g
Directions:
- Wash the eggplants, cut off the top, and cut lengthwise into slices about 5-8 mm thick. Cover with salted water for 30 minutes. Drain the water and rinse.
- Chop the garlic with a knife. Mix it with vegetable oil, salt, and pepper. Grease the eggplant slices with the resulting sauce and start preparing the batter.
- Mix the eggs with urbech and ice in a deep bowl. Add flour and stir until the ice melts.
- Dip the slices in batter and fry over medium heat until golden brown.
- Battered eggplants in a frying pan are a great side dish for meat, poultry, and also a full-fledged independent dish. Serve them hot, adding sauces if desired. Under the delicious crispy batter lies the tender flesh of the eggplants, which has a piquant taste with light notes of garlic.