Plain fried brinjal (also known as eggplant) can easily add the deliciousness to your meal. We understand that sometimes frying brinjal cannot be the best dish option for its oil soaking tendency. Not to worry, we are here with an easy step-by-step, recipe for Plain Fried Brinjal ensuring perfect golden crisp sans sogginess. This recipe is for sure, a healthier frying method for eggplants.
If you didn’t already know, the brinjal and eggplant are two different names that refer to the same vegetable. Brinjal is more commonly heard in India, and the US uses the term, eggplant.
Here’s what you’ll need:
- 1 lb eggplant
- Salt and pepper
- 2 large egg whites
- Oil with a high smoke point for frying (grapeseed, avocado and peanut oil)
- Slice the brinjal into half inches round. Then, place the slices in a colander and sprinkle enough salt, so every slice has a thin sprinkling of salt on it. Let the slices sit for about 20 – 30 minutes until beads of liquid form on the surface.
- Then, rinse the brinjal pieces thoroughly to remove the salt. Immediately pat dry and spread out on a cutting board. Sprinkle very little salt and some black pepper (optional).
- Next, whisk the two egg whites in a small bowl for about a minute. Then, brush the seasoned brinjal slices with a thin layer of egg white on both sides. Leave aside.
- Meanwhile, heat ¼ inches of grapeseed oil in a non-stick skillet over medium heat. Alternatively, it is best if you have a deep fryer.
- Place 3 slices of brinjal gently into the hot oil and let them dry for 2 – 3 minutes on each side until they turn golden brown. Then, immediately drain the excess oil on a drying rack or paper towel. Serve the warm crispy fried brinjal!
The reason to brushing egg white on the surface of the brinjal slices is that it prevents excess soaking of oil while frying. This coating helps so much! So, now that this recipe for Plain Fried Brinjal favours your healthy eating, you can accompany this dish with some curry and rice, and you’ll be good to go!