Fried Eggplant

La storia di questo piatto

Fried aubergine is the quiet pride of the Italian South, where the sun turns a humble purple fruit into something sweet and deep. Nothing here but the aubergine, a veil of flour and golden oil: a dish that needs no disguise.

Ingredienti

• 3 medium pieces (about 250 g each) Eggplants
• 30 g Coarse salt
• 3 g Fine salt
• 500 ml Peanut oil (or sunflower seed oil, or extra virgin olive oil)
• 100 g Type 00 flour

Preparazione

1. Rinse the eggplants well under running water, dry them and slice them into rounds about half a centimetre thick: not too thin, or they will fall apart in the pan, and not too thick, or they will stay raw inside. Slices of the same thickness will all cook in the same time.
2. Arrange the slices in a colander in layers, sprinkling each layer with coarse salt: this draws out the vegetation water and makes the flesh firmer, so it will absorb less oil. Set the colander over a bowl or deep plate to collect the liquid, cover the slices with a small plate and place a weight on top (a pot full of water or a jar). Let them rest and you will see the water slowly drain.
3. Pass the slices under cold running water and rub them gently with your fingertips to remove the excess salt. Then dry them really well: press kitchen paper against each slice, turn it over and repeat. A damp eggplant will never brown properly in the pan and will only soak up oil. This step is crucial, do not skip it.
4. Put the flour on a flat plate and dredge the slices on both sides: it should be a thin dusting, not a true breading. Shake off the excess flour by tapping the slice lightly between your fingers: only a veil should cling to the eggplant, forming a light crust. Flour the slices just before frying them, otherwise the flour becomes damp and loses its crispness.
5. Heat the oil in a wide pan with high sides over medium-high heat: there should be plenty, almost a deep fry, and it should reach 170-175°C. If you don't have a thermometer, dip in a cube of bread: if it sizzles immediately and turns golden in about 30 seconds, the oil is ready. Never use drops of water, which make the oil spatter.
6. Immerse a few slices at a time, without crowding the pan: each one needs space to brown well and the oil must maintain its temperature. When the edges start to turn golden, flip the slice. Fry for about 2-3 minutes per side, until an amber golden colour, with a fragrance of hot oil and eggplant, without burnt or bitter notes. Proceed in successive batches.
7. Drain each slice on kitchen paper while still hot, and gently blot it to remove excess oil without squashing it. Salt immediately with a pinch of fine salt, on the surface only. Serve them warm as a side or appetiser, while still soft inside and crispy outside; they are also excellent for preparing an eggplant parmigiana.