Fried eggplants in corn starch. Incredibly crispy eggplant: Recipe

When eggplants cost about 50 rubles on the market, you definitely need to buy them. Make caviar, ajap-sandalwood from them, fry them in circles or bake them in halves. You can also make them into a salad with a spicy oriental sauce or an original side dish for meat. In general, eggplants are a late summer and early fall staple. But you have to know how to handle it. The two main problems with eggplants are that they taste bitter and absorb oil like a sponge. Therefore, when fried, low-calorie eggplants simply turn into a high-calorie oil bomb. We'll tell you how to prevent this from happening. We also share interesting original recipes in case someone is tired of fried eggplants with garlic:

Tricks for cooking eggplant

Shared his signature secrets with AiF-Kuhnaya Victor Apasiev, chef of the Tarantino restaurant and the Rukkola cafe chain:

• To make eggplants crispy and juicy, they need to be well breaded. Starch and flour are taken in equal proportions, and the slices are rolled very tightly.
• There is no point in deep-frying eggplants; they will be lousy.
• A grill pan will help you prevent eggplants from absorbing oil. It is lubricated with just a few drops of oil, and the eggplants are fried on it.
• The second way to make eggplants without oil is to simply bake them. Best of all - the whole thing.
• Only Russian small eggplants are bitter. Now there are many imported ones on the markets; they do not require additional manipulation or soaking in salt water. Imported eggplants are softer than ours, but also very tasty.

Photo: Restaurant “Chinese Letter”

100 g eggplant

75 g tomato

20 g cilantro

3 g garlic

15 g cornstarch

300 g vegetable oil

For the sauce:

70 g sweet and sour chili sauce

2 g dark soy sauce

5 g light soy sauce

5 g oyster sauce

10 g cilantro

Step 1. Peel the eggplant, cut into triangles, moisten with water and roll in corn starch.

Step 2. Fry in a wok in vegetable oil at 300 degrees until crispy.

Step 3. Cut the tomato into slices. Scald the fried eggplant with hot oil.

Step 4. Place tomatoes and eggplant on a plate.

Step 5. Finely chop the cilantro, mix all the ingredients for the dressing and cilantro, add to the salad and mix.

Step 6. Before serving, add finely chopped cilantro and garlic.

Recipe by Ismail Gunduz, chef of the Bardak cafe

Photo: Cafe "Bardak"

50 g beef tenderloin

30 g cucumber

30 g eggplant

10 g walnuts

Fresh cilantro

Salt and pepper

For decoration:

10 g sirtaki cheese

60 g tomato

3 g basil

For the sauce (for 1 serving - 1-2 tbsp.):

100 g champignons

205 ml olive oil

50 g onions

40 g tomato

20 g sugar

80 ml balsamic vinegar

Step 1. Beat the beef tenderloin, add salt, pepper, olive oil, marinate for 20-30 minutes.

Step 2. Wrap the peeled quince in foil and place it in the oven preheated to 220 degrees for 10-15 minutes. The quince should become slightly soft. Cut into strips.

Step 3. Fry the meat on the grill, cut into strips.

Step 4. Cut the cucumbers into strips, chop the walnuts.

Step 5. Cut the eggplant into slices, three in total, each weighing approximately 10 g

Step 6. Fry the eggplant slices in a hot frying pan in sunflower oil for 1 minute on each side. Place on a paper towel to absorb excess fat. Cool.

Step 7. Mix quince with cucumbers, walnuts, cilantro, mayonnaise and salt and pepper.

Step 8. Cut the tomatoes into slices, three slices in total, 20 g each.

Step 9. Place basil in a row on a plate and slice tomato on top.

Step 10. Place the salad on the eggplant and roll it into rolls, placing it on top of the tomatoes.

Step 11. Prepare the sauce. Peel and chop the onions and champignons. We cut the tomatoes. Heat olive oil in a large saucepan, add onions, mushrooms and salt. Cook over low heat until the onion is soft. Pour in balsamic vinegar, add tomatoes and sugar. Let's boil. Remove from heat and let cool to room temperature.

Step 12. Decorate each roll with tomatoes and a cube of cheese. Drizzle chutney sauce on top.

Eggplant "Puchholia"

Recipe by Mamiya Jojua, chef of the Kazbek restaurant

Photo: Restaurant "Kazbek"

90 g eggplant

80 g pink tomato

10 ml olive oil

60 g pucholia cheese (crumbed young cheese with mint)

20 g Gebzhalia sauce*

Pomegranate seeds

Svan salt

Step 1. Cut eggplants and tomatoes into circles.

Step 2. Salt the eggplant, leave for 10 minutes, then fry on both sides in a grill pan.

Step 3. Remove seeds from tomatoes.

Step 4. Grate the cheese.

Step 5. Layer on a round cast iron frying pan: eggplant, tomato, cheese, eggplant, tomato, cheese.

Step 6. Bake in the oven at 160 degrees for 10-15 minutes.

Step 7. Pour sauce around the edges of the finished dish and garnish with pomegranate seeds

*Gebzhalia is a Georgian cheese snack. The sauce for it is made from matsoni, mint, crushed garlic, red pepper and coriander.

Recipe by Elena Nikiforova, chef of the Shinok restaurant

Photo: Restaurant "Shinok"

250 g eggplant

50 g adjika (tomatoes, herbs, garlic)

Step 1. Place the eggplant in a baking dish and place in an oven preheated to 180° for about 20 minutes (the eggplant should become soft).

Step 2. Peel the finished eggplant, leaving the tail.

Step 3. Make a cut in the center of the eggplant, add adjika to the hole and sprinkle salt around the edges.

Step 4. When serving, garnish with a bouquet of herbs (parsley, dill and cilantro).

Recipe by Dmitry Eremeev, chef of the Turandot restaurant

Photo: Press service of the Turandot restaurant

150 g beef tenderloin

10 g quinoa

10 g spicy miso sauce

15 g ketchup

5 g sugar

40 ml chicken broth

5 ml vegetable oil

Chilli

40 g eggplant

Shallot

Watercress

Rosemary

Step 1. Rinse the beef, cut into pieces and pass through a meat grinder.

Step 2. Add egg yolk, salt and pepper to the minced meat. Form the meat into a round steak.

Step 3. Boil the quinoa.

Step 4. Finely chop the onion and sauté until golden brown. Add hot miso, ketchup, sugar, chicken broth and cook to desired consistency. Set the resulting miso sauce aside.

Step 5. Cut the eggplant with a knife on both sides and deep-fry until cooked.

Step 6. Cook the steak in melted butter with the addition of olive oil, frying in a hot frying pan for 3-4 minutes on each side. The meat is ready when it turns an even brown color on both sides.

Step 7. Place cooked steak, quinoa and eggplant on a plate. Before serving, the steak should be soaked in butter.

Recipe by Jimmy Lee, chef and owner of Jimmy Lee's Restaurant

Photo: Jimmy Lee Restaurant

250 g eggplant

30 g red sweet pepper

30 g green sweet pepper

20 g garlic

15 g ginger

35 g sugar

15 ml light soy sauce

5 ml dark soy sauce

25 ml rice vinegar

5 ml sesame oil

Step 1. Wash the eggplants, peel them, cut them lengthwise into two halves. Cut each half lengthwise and cut into pieces 2 cm wide, at an angle of 45 degrees.

Step 2. Wash sweet peppers (red, green), cut out the core with seeds. Cut into strips 1.5 cm wide, and then these strips into diamonds 1 cm wide.

Step 3. Fry the eggplants in deep fat or in a large amount of hot vegetable oil for 3-5 minutes (until golden brown), add sweet pepper a minute before the end of frying. Remove from fryer and let the oil drain.

Step 4. Pour vegetable oil into a hot wok, fry the chopped and peeled garlic and ginger. Then add some vegetable broth, sugar, dark rice vinegar, light soy sauce, dark soy sauce and bring to a boil.

Step 5. Add fried vegetables to the prepared sauce and simmer for 2-3 minutes until the sauce thickens. At the very end, add sesame oil.

Step 6. Place the finished dish in a deep plate.

Crispy eggplants with pink tomatoes

Recipe by Maxim Volkov, chef at The Mad Cook restaurant

130 g eggplants

100 g Baku tomatoes

1 g sesame

Potato starch

Corn starch

Powdered sugar

For the sauce

100 g sweet and sour sauce

20 g oyster sauce

15 g sesame oil

20 ml water

Step 1. Cut the eggplants into large pieces, marinate in salt for 5 minutes, wash off the salt with water, then bread in potato starch, corn starch and powdered sugar.

Step 2. Deep fry until golden brown. Place on a napkin.

Step 3. For the sauce, mix all the ingredients.

Step 4. Cut the tomatoes into large pieces, add salt, add sauce to taste, garnish with sesame seeds and cilantro.

Recipe by Zaza Shengelia, chef of the Tkemali restaurant

Photo: Tkemali Restaurant

1 eggplant

8 g garlic

130 g minced elk (can be replaced with veal)

70 g vegetable oil

1 capsicum

2 g hot ground pepper

2 cherry tomatoes

Step 1. Take the eggplant and cut it in half, bake in the oven at 200 degrees (12 minutes).

Step 2. Cut the onion, garlic, make minced veal or elk.

Step 3. Pour vegetable oil into a frying pan and simmer it all until done.

Step 4. Add spices: salt and hot ground pepper.

Step 5. To decorate, bake the capsicum and cherry tomatoes for 5 minutes

Step 6. Place the eggplants on a plate, put minced meat, peppers and cherry tomatoes on top, sprinkle with dill and pour satsibeli.

In Russia, healthy salads are often relegated to an insignificant role as some kind of appetizer, which is very unfair. In Asian culinary traditions, salad is a complete dish that can replace one meal. The fashion for warm salads came to Russia from Asia. Chef Anton Salnikov shared an interesting recipe with the 360 ​​TV channel.

Interesting Facts

1. The first warm salad appeared in Asian countries.
2. To preserve more vitamins, vegetables for a warm salad must be baked.
3. You should not add dill to warm salads.
4. Warm salad should not be seasoned with sour cream sauce.
5. Warm salad should be salted during preparation.

Ingredients

• Eggplant - 400 g;
• cherry tomatoes - 200 g;
• cilantro - 50 g;
• potato starch - 120 g;
• red onion - 50 g;
• fresh orange - 150 ml;
• soy sauce - 20 ml;
• ginger root - 2 g;
• chili pepper - 1 g;
• flower honey - 20 mg;
• sweet chili sauce - 30 ml.

Recipe

1. We start preparing the salad with the sauce. Pour orange juice into a saucepan and reduce by half.

2. Chop the ginger root and chili pepper very finely to reveal the taste of these components and distribute them evenly in our sauce.

3. Add ginger cubes, chili pepper, soy sauce, sweet chili sauce to the boiling soup. Cook for 3 minutes. Remove the sauce from the heat and add honey. The sauce is ready!

4. Let's start preparing the salad itself: cut the eggplants in half and peel them, cut the vegetable into a medium cube, about 2 by 2 cm, and bread the eggplant pieces in starch. This procedure will help achieve a crispy crust when frying and at the same time maintain the shape of the eggplant.

5. Fry the eggplant cubes in a large amount of boiling vegetable oil, after deep-frying, place on a paper towel to get rid of excess fat.

6. Meanwhile, cut the cherry tomatoes into four parts, cut the red onion into strips.

7. Combine fresh vegetables and warm pieces of eggplant and season with sauce. The taste of this salad simply needs to be complemented with cilantro.

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We present to your attention another recipe for eggplant lovers.

Their crispy crust, tender, juicy and soft flesh is simply amazing. Once you cook them according to this recipe, you will forget about other types of preparation of this wonderful vegetable. You and your household will want to eat them in the morning, at lunch, and in the evening. Save the recipe so as not to lose it.

Ingredients needed

• Eggplants – 3 pcs.
• Egg – 1 pc.
• Breadcrumbs – 5 tablespoons
• Dried basil – 2 tablespoons
• Vegetable oil
• Flax seeds
• Sesame

Let's start the process

1. First of all, wash the eggplants well and cut them into slices, 1 cm thick. Sprinkle with salt and leave for a while. We do this so that they do not become bitter. Then we wash them and blot them with paper towels.
2. In a separate container, combine breadcrumbs, seasonings and seeds. Mix well.
3. Beat the eggs at minimum speed with a mixer and add salt.
4. Take a slice of eggplant, dip it in the egg, coat it in breading and place it in a heated frying pan with vegetable oil. We do this process with all the other pieces. Fry until golden brown, 5 minutes on each side.
5. Serve crispy eggplants with tomato sauce or yogurt, seasoned with chopped dill and garlic.

Bon appetit!

Pre-coating eggplant slices in starch allows you to get weightless crispy pieces with tender pulp inside (if you don’t count the eggplant skin, the inside is just a creamy structure). For many, this technology can be a discovery, like for me, for example, and will inspire me to search for new flavor combinations!

After dressing and spending several hours in the refrigerator, the crispy crust is soaked in sauce and becomes soft. Therefore, determine for yourself how best to serve crispy eggplants with tomatoes. If they are really crispy, then this should be done immediately after seasoning with sauce.

Wash the eggplants, cut into small slices, add salt and leave for 15 minutes.

For the dressing sauce, combine finely chopped parsley (or cilantro), add soy sauce, olive oil, and chopped garlic. Stir and set aside for now. The specified amount of products produces somewhat dry eggplants, so if you like them juicier, feel free to double the proportions.

Rinse the eggplant slices, drain and then roll in starch.

I used cornstarch and rolled the slices quite diligently and disciplinedly: each one on all sides. Leave the prepared eggplants for 15 minutes.

Then fry the eggplants in starch in a large amount of oil, placing the slices in parts on a well-heated frying pan. The slices hardly splatter the oil!

Place the fried eggplants in a separate bowl.

Add tomatoes, cut into wedges.

Season with dressing sauce.

Taste the dish, adjust salt or other ingredients if necessary.

Serve ready-made crispy eggplants with tomatoes to the table!

What can we say about this Nigel Slater recipe? As with any Slater recipe, the name doesn't deceive.

It is said that eggplants are “crispy” - they are so due to the crispy thin batter. Beneath the thinnest crispy crust is the delicate, silky nature of eggplant.

Well, and of course, the chili sauce is also not mentioned for the sake of words: hot red pepper is indeed present in it, but not to burn, but only to moderately warm. Which, you see, in our cold winter is not at all superfluous.

Nigel Slater's Crispy Silk Eggplant in Chilli Sauce

Ingredients:

• For the batter:
• 1 egg;
• 4 tbsp. cold water;
• 2 tbsp. flour;
• salt.

For the sauce:

• 30 gr. cane brown sugar;
• 3 tbsp. rice vinegar;
• 2 tbsp. soy sauce;
• 2 tbsp. hot sauce (chili paste);
• 2 tbsp. sesame seeds fried in a dry frying pan;
• 400 gr. eggplants, cut into 6 cm long segments;
• 250 ml vegetable oil for frying;
• cilantro.

Mix the batter ingredients and set aside.

Place sugar, rice vinegar, soy sauce and hot paste in a small saucepan. Bring to a boil, stir and remove from heat.

Heat vegetable oil in a small deep saucepan. When the oil is hot enough, dip each eggplant slice into the batter and then carefully into the hot oil (the oil temperature should not exceed 160C).

Fry for about 5 minutes or until the batter is crisp and the eggplant flesh is softened. Transfer to paper towel.