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!
- 1 big Italian eggplant
- 3 eggs
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 teaspoon of parsley, oregano or basil flakes (take your pick)
- ¼ cup frying oil or enough to cover the bottom of your frying pan
- In a mixing pan, beat the eggs and add the salt, pepper and herbs. Stir.
- Wash the eggplant and cut it in ¼ inch thick, round slices.
- Poke holes into the eggplant slices with a fork so they can fry faster.
- Place the eggplant slices in the mixing pan and stir until all of them are covered with the egg wash on both sides.
- On a frying pan, add the oil and allow it to heat on high.
- 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.
- Eggplant is cooked when a fork easily goes through it and the egg wash has browned.
- Place fried eggplants on a serving plate and fry the left over egg, using the left over oil.
- Turn the egg and cut into pieces with a knife or scramble while cooking.
- Serve over plain rice.
Fried eggplant recipe. See more Food bites.