Fried Eggplant
Viola croccante, dolcezza che brucia nel cuore
- Cucina
- Italia - Sud
- Tempo di preparazione
- 40 minuti
- Difficoltà
- Facile
- Porzioni
- 1
La storia di questo piatto
In Southern Italy, fried eggplant is not a dish — it is a confession of the land itself, the sun-scorched fields of Campania and Calabria distilled into something violet and trembling, born where the sea whispers to volcanic soil and grandmothers know the weight of silence and abundance in equal measure.
Ingredienti
- 2-3 large pieces Eggplants
- q.b. g Coarse salt
- 500 ml Sunflower seed oil
- 100 g All-purpose flour
Preparazione
- Wash the eggplants and slice them into rounds about 5-7 mm thick, keeping them uniform for even cooking.
- Layer the eggplant slices in a colander, sprinkling each layer with coarse salt. Let rest for at least 30 minutes to drain the bitter water.
- Rinse the slices under cold running water and pat them dry thoroughly with paper towels, pressing well to remove all excess moisture.
- Lightly dust the eggplant slices on both sides with flour, shaking off any excess.
- Heat plenty of sunflower oil in a large, high-sided pan or pot to 170-180°C. Submerge the slices without overlapping them.
- Fry the eggplants in small batches for 2-3 minutes per side until evenly golden and amber in color. Don't overcrowd the pan to maintain a constant oil temperature.
- Drain the fried eggplants on paper towels and blot well to remove excess oil. Use immediately for eggplant parmesan or serve as a side dish.