Do you need to soak eggplant before frying?

Salting versus brining It will, however, help the spongy flesh absorb less oil and crisp up like a dream. To salt, just slice the eggplant into rounds, scatter 1 teaspoon of salt on top, leave for 30 minutes, then pat dry. Brining (soaking in salted water) will do the same job but also make the flesh super creamy .

How do you keep fried eggplant from getting soggy?

"No more soggy eggplant! The secret is in the cornstarch .It keeps the eggplant crisp."

What is the secret to tender eggplant?

Cooking it at a high temperature (425 F / 218 C) for enough time (25-30 minutes) to give it a browned exterior and tender interior. Just look at those cubed purple beauties!

Why do you salt eggplant before frying it?

Salting eliminates bitter flavors that come from storing your eggplants too long or using older eggplants . Today's eggplants may be sweeter, but they still have some bitter liquid inside, especially if they are not fresh. Fried eggplant is crispier and more savory when it's been pre-salted.

Do you have to rinse eggplant after salting?

Once the slices have sat for about a hour, you're suppose to rinse them under cool water to remove any excess salt and then proceed with your recipe.

What draws out bitterness in eggplant?

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking . Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.

What is the trick to cooking eggplant?

If you're baking or roasting eggplants, give them some wiggle room so they cook evenly . You don't want to crowd the baking sheet or pan. "When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly.

How do you make eggplant taste better?

What do eggplants go with? Flavourings: garlic, chilli, onion, basil, mint, cumin, parsley, coriander, oregano . Ingredients: haloumi, parmesan and mozzarella cheeses, anchovies, olives, tomatoes, eggs, beef, lamb, tahini, yoghurt, lemon juice, olives and olive oil.

How to remove bitterness from eggplant without salt?

If you don't want to lose time by salting or soaking, you can always just cut away the seeds . The seeds tend to hold in most of the bitterness, and older eggplants can have a whole lot of seeds. Cut away the inner core of seeds and it should mitigate the bitterness.

Is eggplant with brown spots bad?

If an eggplant has brown spots or dark shading but shows no other signs of spoiling, such as softness, slime, or odor, then it's safe to eat . It's likely just been exposed to air and is experiencing enzymatic browning.

How do you prepare eggplant before cooking?

Slice or chop the eggplant. Sprinkle evenly with salt. Transfer to a colander over a plate and set aside for 30 minutes to drain. This draws out the bitter juices.

Why do you soak eggplant in cold water?

Next, soak the eggplant in ice-cold water: The chill shocks the surface of the vegetable and fills tiny air pockets between the cells, preventing the oil from entering them. After a five-minute bath, pat the eggplant completely dry with a paper towel so the hot oil doesn't spatter during frying.

Why is my fried eggplant bitter?

Eggplants can have the alkaloid solanine, which can give it a bitter taste . “Another compound possibly contributing to eggplant's bitterness is anthocyanin, which is a phytochemical that gives eggplant its pretty purple hue and can act like an antioxidant when we consume it,” says Nichole Dandrea-Russert, MS, RDN.

Fried Eggplant With Chickpeas and Mint Chutney Recipe (2024)

By Melissa Clark

Fried Eggplant With Chickpeas and Mint Chutney Recipe (1)

Total Time: 45 minutes
Rating: 5(1,553)
Notes: Read community notes

In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.

Featured in: The Great Eggplant Question: To Fry or Not to Fry?

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Ingredients

Yield:2 to 3 servings as a main course, 4 to 6 as a side dish

For the Eggplant

2pounds baby or small Italian eggplant, sliced into ¼-inch-thick rounds
Fine sea salt, as needed
3 to 4tablespoons extra-virgin olive oil, more as needed
1large white onion, halved and thinly sliced
2garlic cloves, minced
1½teaspoons garam masala
½teaspoon sweet paprika
¼teaspoon black pepper
⅛teaspoon cayenne
1pound ripe tomatoes, chopped (about 2 cups)
1¾cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned

For the Mint Chutney

1cup mint leaves
1cup cilantro leaves and tender stems
1serrano or jalapeño pepper, seeded and roughly chopped
1scallion, cut into 1-inch lengths
1garlic clove, roughly chopped
2teaspoons lemon juice, more to taste
¼teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (3 servings)

524 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 72 grams carbohydrates; 25 grams dietary fiber; 24 grams sugars; 19 grams protein; 1587 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Make the recipe with us

Step
1
Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Step
See Also
Quick and easy stir fry sauce recipe - Rhubarbarians Basic Quick Bread Recipe- Baker Bettie Easy Homemade Ketchup Recipe Easy Chicken Curry Recipe
2
Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
Step
3
Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
Step
4
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
Step
5
Serve the eggplant topped with the chutney and yogurt if you like.

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1,553

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Private Notes

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Cooking Notes

Elaine6 years ago

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Dilip6 years ago

I see a lot of folks challenged by the amount of oil required to fry the eggplant here! The trick I learnt from my mum is to soak the eggplant pieces in water for 10 minutes, then to squeeze them out slightly before frying or braising. This way they soak up a lot less oil. Of course, if you want crispy slices this will not work, but for a soft curry like this one it will be fine.

Finally, a pinch of turmeric is de rigueur in any Indian-style curry, but that's a niggle - Melissa Clark rocks!

KatrinaG6 years ago

Really delicious. I too opted to roast diced eggplant, tossed with olive oil, at 400 degrees for 20 minutes, rather than pan frying it. Terrific blend of flavors, although I overcooked the tomatoes. I had trouble getting the chutney ingredients to puree in the blender, so added about a tablespoon of yogurt which helped.