Italian Regional Recipes
Meat, Fish & Veggies
Slices of aubergine with a crispy golden crust from the cornflour and incredibly soft and tasty inside.Perfect to eat as they are one after the other both warm and cold and to accompany with a dipping sauce ora whatever else you like to pair them with.
Serves 2-3, Preparation 15 minutes, Cooking 10 minutes
1 medium-sized aubergine
2 beaten eggs
cornflour to taste
A light Olive oil ora peanut oil for deep-frying
a pinch of salt
Method
Slice the aubergine about half a centimetre each, they should not be too thick.
Dip them durante the beaten eggs, then dip them durante the cornflour breading, pressing them a little so that the breading adheres better and shaking chiuso the excess flour afterwards.
Heat the oil durante a saucepan to 170°, otherwise put some cornflour durante the oil: if it fries, it is ready.
Dip the aubergine slices a few at a time, fry them a few minutes each side, drain a plate lined with kitchen roll sheet, a pinch of salt apice and serve.
(4 votes, average: 5.00 out of 5)
Loading…
