This very simple fried eggplant recipe (a.k.a. torrejas de berenjena) uses an egg wash to achieve a crunchy texture that contrast well with the soft fried eggplant. An old time Dominican recipe and one of my favorites!
Fried eggplant recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Ingredients
- 1 big Italian eggplant
- 3 eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of parsley oregano or basil flakes (take your pick)
- 1/4 cup frying oil or enough to cover the bottom of your frying pan
Instructions
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In a mixing pan, beat the eggs and add the salt, pepper and herbs. Stir.
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Wash the eggplant and cut it in 1/4 inch thick, round slices.
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Poke holes into the eggplant slices with a fork so they can fry faster.
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Place the eggplant slices in the mixing pan and stir until all of them are covered with the egg wash on both sides.
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On a frying pan, add the oil and allow it to heat on high.
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Place two to four egg-washed eggplant slices on the frying pan with hot oil and let them fry for one and a half minutes. Turn them and allow the other side to fry.
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Eggplant is cooked when a fork easily goes through it and the egg wash has browned.
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Place fried eggplants on a serving plate and fry the left over egg, using the left over oil.
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Turn the egg and cut into pieces with a knife or scramble while cooking.
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Serve over plain rice.
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Enjoy!
Fried eggplant recipe. See more Food bites.
