Easy Almost No Oil Pan Fried Eggplant Recipe
Are you looking for a toothsome and healthy brinjal formula that doesn't affect undue oil? Look no further! This easy pan-fried aubergine recipe is perfect for anyone who require to savor a cheering meal without the guilt of inordinate fat inhalation. Absolutely crispy on the outside and tender on the inside, your guest will be amazed at how light-colored yet saporous this dish is. Good of all, this recipe is unproblematic, quick, and requires minimal exploit.
Ingredients
Here's what you'll need to get this amazing pan-fried eggplant dishful:
- 1 medium brinjal, cut into 1/2-inch slices
- 2 tablespoons cornflour
- 1 tablespoonful all-purpose flour
- 1 teaspoonful salt
- 1/2 teaspoonful black peppercorn
- 1 teaspoon garlic gunpowder
- 1/2 teaspoonful Italian flavoring
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup vegetable broth
- 2 tablespoons vegetable oil
- 2 tablespoonful olive oil
- 1 teaspoon dearest (optional)
Instructions
Get by prepping your eggplant. Gargle the eggplant slices under cold h2o to remove any stain or superfluous wet. Pat dry with a newspaper towel to ascertain there's no superfluous water since too much wet can steamer the brinjal rather than frying it.
Next, prepare a dry breading mixture by unite cornstarch, all-purpose flour, salt, black pepper, garlic gunpowder, Italian seasoning, and jalapeno pepper (if use). Mix well to forefend any lummox.
Tone: You can add a combination of Italian and dill seasonings for an redundant tone thrill. Adjust the flavouring based on your taste predilection.
Dip each eggplant piece into the vegetable broth, spreading the liquidity evenly over both side. Then, coat both side with the seasoned flour concoction, pressing softly to cleave. Make certain each slice is evenly coated to achieve a decent crispy outside.
Warmth vegetable oil and olive oil in a large skillet over medium heat. Aim for a combined amount that spring a slender level covering the buns of the pan. Avoid overheating as it can fire the oil and affect the discernment of the eggplant.
Add the prepared eggplant slices to the skillet. Fry for about 3 to 4 min per side, or until the eggplant is aureate brown and tender. Use tongs to flip the gash cautiously to obviate breaking them.
Once done, transfer the eggplant to a paper towel-lined plate to drain redundant oil. Sprinkle with extra Italian flavouring and black peppercorn for superfluous smack. If hope, drizzle with dearest to add a trace of sweet.
Serving Suggestions
This dishful can be served as a main course with a side of mashed potatoes or a bracing salad. It also couple nicely with barbecued chicken or as a hearty appetizer. Try it as portion of a vegetarian repast or as an graceful side dishful for exceptional occasions.
Storage and Safety
Fund remnant brinjal in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or micro-cook until warm through. Avoid storing in an gas-tight container with other foods since the aubergine can unloose moisture, causing other detail to turn soggy.
Note: If serving immediately after readying, you don't involve to refrigerate. But if preparing ahead, it's better to store in the fridge until ready to serve.
Cooking Tips
- Preclude sticking: If the eggplant slash stay to the pan, they're not ready yet. Wait until they release naturally before leaf.
- Avoid overcrowding: Prepare the brinjal in batches if needed to secure they get enough heat to evolve a impertinence.
- Flavor boost: For added feel, sauté some minced garlic in the oil before adding the eggplant. This will impregnate the dish with a rich garlic aroma.
- Spice it up: If you prefer a bit of heat, add a jot of red peppercorn geek to the flour mixture or use a spicier miscellany of eggplant.
Enjoy Your Meal!
Now that you've got the recipe down, it's time to put your skills to the trial. Whether you're hosting guests or serve this as a weeknight dinner, your efforts will be rewarded with a delicious, crispy, and salubrious pan-fried aubergine that everyone will love. Happy cookery!
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