Fried eggplant recipe is definitely my single most favourite lunch or dinner; especially hot on a slice of our low GI bread, dripping with butter. Those who eat these kinds of foods can indulge without guilt. You'll never become obese on the dishes you will find on this website, because they are very low in refined-starch.
Nor will you develop high-cholesterol. In fact you'll get off statins.
This page was last updated by Bernard Preston on 17th September, 2020.
Having said that, this is one of our very few recipes where we used to employ a little cake-flour; and then discovered that wholemeal is just as good, in fact better.
Mill your own flour and you'll never go back to the all-purpose and cake type; they are what cause diabetes, along with all refined carbs.
I must confess I have several dozen single most favourite-foods, though.
If there is one thing I love about eggplant cooking it is that it contains all the best of good-foods.
Nothing could be simpler.
Choose your eggplant carefully. They must be firm, with a shiny, dark-purple colour. Whilst they keep quite well in the fridge for nearly a week, once they are old, they are dreadful and bitter. If you can't find good ones, cook something else.
STEP 1: Slice your eggplant into 15mm, half-inch slices.
STEP 2: Put a heavy-pan onto moderate heat.
Use only olive or coconut-oil and butter for frying. The polyunsaturates from sunflowers are very unstable once you heat them, and break down to noxious byproducts. Never fry with margarine; in fact avoid it completely.
Be fairly generous with olive oil, not extra virgin when frying, and a dollop of butter in the pan, remembering that you are raising the calories in eggplant cooking. It's counteracted by a delicious salad. Turn the heat down to moderate-low.
STEP 3: Flour the slices on both sides.
STEP 4: Beat up an egg and water mixture.
Drop your floured, battered slices into the hot-oil. See these fried eggplant recipes are really a piece of cake. If an old codger like me can learn to do it, then anybody can enjoy them.
Turn the heat down because they burn quite easily. How to cook eggplant is really not difficult.
I dribble a couple of drops of olive oil onto the top of each slice. Then, when you turn them, they don't stick. After three or four-minutes, turn one over to test. When they are ready they are a golden brown colour. I now put a glass lid on the pan; they cook better.
Once they are done, turn the first cooked-slices on edge on top of a slice that is still underdone, so that the oil can drain back into the pan.
As you start stacking your slices of fried eggplant recipe on edge, add fresh battered-wedges. It's dead easy.
Fried eggplant recipe is a special gift for those with high-cholesterol.
Incidentally, I've now started frying them with the lid on; they cook through more quickly and are less inclined to burn.
Once they are done, golden-brown on both sides, if you prick your easy eggplant recipe with a fork, the slices should be quite soft and squishy; depending on how you like them, I suppose.
Drain on a paper towel. Salt lightly.
Any fried-dish is of course fairly rich stuff. We usually enjoy it with fresh greens. I call it a 15 euro salad, not because it is so expensive to make, but as that is what you'll pay if you eat out in Amsterdam. It probably costs no more than one dollar to make, and ten-minutes of your time.
Do you want the honest truth? This fried eggplant recipe is my all-time favourite dish; scrumptious. I'll have a couple of slices on a sandwich for lunch today. Who could possibly want to go to McDonald's for a meal?
Eggplant, known as brinjals in Africa because of the Indian influence, rank highly amongst the anti-cholesterol foods. You really don't need those nasty statins with all their horrible side effects; tingling, achy legs and impotence, and even haemorrhagic stroke.
Rather enjoy foods that lower cholesterol naturally. And in my opinion there is no way to do that better than with a fried eggplant recipe and a side-dish of brightly coloured salads.
Use coconut or olive oil rather than butter perhaps; I use a mixture.
I wrote this blog on fried eggplant recipe years ago, and it's time for an update. It is still a great favourite and we enjoy it regularly when they are in season.
There is more evidence coming out that it is the refined carbs that make us obese, rather than fat. It's that cake-flour that I am thinking about; not good stuff. I guess all of life is about compromises, and we break down and use a tablespoon now and then; and now we have even ditched that in favour of wholemeal.
Since we started to mill and use 100% wholemeal-flour for making our daily bread, I've stopped using all refined wheat products.
Still that cake-flour never made us fat, but that is because we eat so many salads and other foods that lower cholesterol like oats and chickpeas; blessed are the balanced. I am about as anxious of wellness nut neurosis as obesity.
The other update is since keeping our own hens, we use only free range eggs; they have made a huge difference to all of our cooking. I'm sure you can see which one has three times as much omega-3 and choline.
If you are into brinjals like I am, then pay Helen Nichols' site, well-being secrets, a visit; in particular her favourite eggplant recipes pages will keep you busy for weeks.
In short, you can see they are one of my favourites too; a bit of an acquired taste, and never buy them unless they are firm, shiny and a dark-purple colour. After sitting on the shelf at the supermarket for a few days they rapidly become bitter.
It's not warm enough for us to grow them, unless we get into hot-houses or tunnels; something for future consideration. So we cannot get them absolutely fresh, but the good wife gets her fried eggplant recipe within a day or two of buying them.
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