- Brine the Eggplants:
- Dissolve 2 tablespoons of salt in 3 liters of water in a large bowl.
- Submerge the fan-cut eggplants in the salty water. This helps to remove any bitterness from the eggplants and keeps them firm.
- Leave the eggplants in the brine for about 20 minutes, then drain and pat them dry with paper towels.
- Prepare the Coating:
- In a shallow dish, beat the 3 eggs and mix in the 2 teaspoons of cornstarch until well combined. The cornstarch helps create a crispier coating.
- Place the breadcrumbs in another shallow dish.
- Coat the Eggplants:
- Dip each eggplant fan into the egg mixture, ensuring each slice gets coated.
- Then, dredge the eggplant in the breadcrumbs, pressing gently to adhere.
- Fry the Eggplants:
- Heat a generous amount of oil in a frying pan over medium heat.
- Carefully place the coated eggplants in the hot oil. Fry until golden brown and crispy on all sides, turning carefully to ensure even cooking.
- Once cooked, transfer the eggplants to a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the fan-cut eggplants hot as a delightful appetizer, side dish, or main course. They are delicious on their own or with a dip of your choice.
Conclusion:
This Fan-Cut Eggplant recipe is a wonderful way to showcase the humble eggplant in a form that’s not only visually stunning but also incredibly tasty. The crispy coating and tender inside make for a textural contrast that’s absolutely delightful. Whether you’re looking to impress guests or simply treat yourself to a delicious vegetarian dish, these fan-cut eggplants are sure to exceed expectations. Enjoy the rich flavors and crispy goodness of this exquisite preparation.
