Tuesday, 8 May 2012

How to Fry Eggplants



When I was a child, the only vegetable I like to eat is eggplant.  I like it fried and a bit toasted, dunked in toyo (soy sauce) or bagoong (fermented salted fish) with rice dripped and mixed with pork fat.  That’s a good meal for me.  It is even better if it goes with fatty pork adobo or fried tilapia.  Goodness I am hungry (lunch will still be in 1 ½ hours!!!)
The flavor of the eggplant is usually enhance when it is fried or if you prefer it a bit healthier, drizzle a little oil on top of the spongy part of the eggplant and bake it.
Now, for those who doesn’t know how to fry an eggplant, here is how you do it.  EasyPeasy :

Ingredients:
Eggplants, sliced lengthwise
Vegetable oil for frying

Cooking Procedure:
1.      In a frying pan, pour enough cooking oil to coat the eggplants.  Submerge  the eggplant slices in the oil and cook it under medium fire.  
2.      Flip the eggplant to the other side once the edges becomes brown or the other side is already brown as you desire (I want it a bit roasted)
3.      Transfer the fried eggplant into a plate lined with tissue paper

We suggest that you make a dipping sauce from either of the following:
1.      Soy sauce & calamansi juice / vinegar
2.      bagoong & calamansi juice / vinegar


 © Fresha-licious (08May2012)

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