Fried eggplant has now been updated to become eggplant and parmesan bites. Take a look at the new recipe by clicking here.
Eggplant contain vitamins B1, B3, B6, K, and copper, manganese, potassium, folate, and fibre. Eggplants (or aubergines) contain essential phytonutrients in their beautiful purple shiny skin, so don’t peel them. Eggplant is a nightshade related to tomatoes, chillies, and peppers.
There are so many ideas on how to cook eggplants. Most recipes I read tell you to peel them, pre treat with salt to draw out liquid and improve their bitter taste, then soak in water ….. I don’t do any of that.
If a recipe is more complicated than it needs to be, you just won’t get around to making it. Fried eggplant is an easy recipe, and helps you introduce a variety of vegetables to dinner. You can flavour fried eggplant any way you wish. In the picture above, I used rosemary, but you could add chilli powder, coconut, garlic or curry powder.
I must apologise for the poor picture. Some foods just aren’t that photogenic, but man do they taste good. My children ate them ALL, and there is no way they would have eaten eggplant before (unless it is hidden in moussaka).
How do you cook eggplant/aubergine? I’ve added a Group Board on Pinterest for your ideas and your favourite low carb recipes. Follow me on Pinterest, then send me a Pinterest request to add you to the Group Board.
- Wash the eggplants and cut both ends off.
- Slice into1-2cm slices, then cut into strips to form the shape of fries (chips).
- Whisk the egg in a shallow bowl with a fork.
- In another shallow bowl, mis the ground almonds and herb or spice of choice.
- Heat the oil in a frying pan.
- Take a few eggplant fries at a time and dip in the beaten egg, then coat in the ground almond mixture.
- Fry for 2 minutes on each side until golden brown and cooked through.
- Repeat until all the eggplant fries are cooked. Season with salt to taste.