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Roasted Eggplant Fry Recipe
Roasted eggplant fry recipe: You roast the eggplants in the oven or over a flame, let them steam briefly so the skins peel easily, then coat them in seasoned flour and pan-fry in hot oil. Keep the oil properly hot so they brown quickly without getting greasy, and serve with toasted bread slices.
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Editorial Kitchen Archive
Prep20 min
Cook10 min
DifficultyEasy
ServingsServes 5
Energy-
Ingredients
Scale:5servings
Ingredients
4–5 medium eggplants
All-purpose flour
Garlic powder (optional)
Salt (adjust to taste)
Neutral vegetable oil, enough for frying
Step-by-Step Method
01
Roast the eggplants
Roast the eggplants in the oven or over an open flame until softened. Place them in a bag for 5 minutes so they steam and the skins come off easily.
02
Peel and season the flour
Peel off the skins. In a shallow plate, mix the flour with salt and garlic powder.
03
Coat and fry
Coat the peeled eggplants in the seasoned flour. Heat the oil well, then fry on both sides until lightly browned.
04
Drain and serve
Move to paper towels to drain excess oil. Serve warm with toasted bread slices on the side.
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