Cooks without absorbing oil: Breaded Eggplant
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Tiempo de Preparación15 mins
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Tiempo de Cocción10 mins
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Vistas75
The delicious brother of fried eggplant is actually breaded eggplant. Even though it is a bit oily recipe, its taste is legendary! However, we can also add that it makes pastries even better because of the eggplant-like consistency of its outer dough. That being the case, we have every reason to make the breaded eggplant without waiting. We know that there will be people who hesitate to make it because it is fried. That's why our oven-baking option is waiting for you, hidden in the recipe.
How you cook it is up to you, but we think you've never been this close to the taste. Don't forget the yoghurt sauce on the side. Let's enjoy your meal. 
Ingredientes
Sigue las instrucciones
1
PasoPelar las berenjenas y picarlas finamente. Ponlo en agua con sal y déjalo reposar un rato, cambiando el agua de vez en cuando. Secar bien las berenjenas.
2
PasoBatir el huevo, la harina y la levadura.
3
PasoAgrega las especias.
4
PasoPrimero cubra las rodajas de berenjena con la salsa.
5
PasoLuego sofreír tanto por delante como por detrás en aceite.
6
PasoRetire el exceso de aceite transfiriéndolo a un plato forrado con toallas de papel. Luego sírvelo caliente. Buen provecho.
Receta Anterior
Indistinguishable from Ready Made: Homemade Meat Doner
Próxima Receta
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