Of such interesting fruits as eggplants, you can prepare various dishes in a variety of ways, for example, they can be fried in batter. Clare (if anyone does not remember or does not know) - this is a liquid dough, in which the main product is dipped before roasting. Thanks to this method of cooking, what we fry produces a more satisfying and more juicy (since the stew, when roasting, creates a cocoon that prevents the juices of the main product from extracting).
Tell you how you can cook eggplant in batter. There are many variants of batter recipes, it consistently includes eggs and flour, sometimes milk (or other liquid dairy products or beer) and some other ingredients, namely: dry ground spices, various sauces and flavorings, which, in fact, and determine the taste of batter and whole dish.
An important point. Eggplants cut in one way or another before preparing are still best soaked in cold water for at least 5 minutes (or better 20), so that some toxic substances come out. However, if you quit smoking, you can shorten the time of soaking or not soak at all, but you must remember that unleavened aubergines should not be eaten in large quantities.
Aubergine recipe fried in battered with cheese
Ingredients:
- eggplant medium size - 1-2 pcs .;
- Chicken egg - 1-2 pcs .;
- Wheat flour - about 1-2 st. spoons;
- Milk (or liquid unsweetened yogurt, kefir or beer, carbonated water) - about 1-2 tbsp. spoons;
- dry ground spices (hot red pepper ground or paprika, grated nutmeg, coriander);
- vegetable oil for frying;
- grated cheese;
- Fresh greens are different for filing.
Preparation
Eggplant sliced flat slices along and placed in a bowl of cold water for 5-10 minutes, then poured the water and thrown into a colander or sieve, and then dropped onto a napkin.
We cook the batter: mix flour with eggs, add milk and ground spices, beat with a fork, or a whisk, or a mixer at low speed. Komochki should not be (if they are still left, strain through a strainer). The clay should not be too thick or, conversely, liquid.
Heat the oil in a frying pan, dip the eggplant slices into the batter, then extract and fry over medium heat on both sides until a beautiful golden hue. You can reduce the heat and hold in a frying pan for a few more minutes (3-5), closing the lid.
Ready egg-fried eggplants are laid out on a dish and sprinkled with grated cheese. Cheese slightly melts, decorates the dish with herbs and can be served to the table. You can serve as an independent dish or with meat as well as fish dishes.
You can not sprinkle egg-fried eggplant cheese, and serve them with mashed tomatoes and garlic. For this, red ripe tomatoes are blanched with boiling water, peeled off and finely chopped with a knife, after which we add the crushed garlic.
To cook aubergines in battered Chinese (more precisely, in Chinese style), we use products characteristic for pan-Asian cuisine.
Aubergines in battered Chinese
Ingredients:
- eggplant - 1-2 pieces;
- egg chicken or duck - 1-2 pieces;
- flour (rice, buckwheat or wheat or rice starch, corn) - 1-2 st. spoons;
- soy sauce;
- spicy red pepper ground;
- dry ground spices (ginger, coriander, grated nutmeg, etc.);
- sesame oil for frying (or mixed with animal fats: pork, chicken, duck, goose);
- fresh greenery different for decoration.
Preparation
Cut eggplant thin wide plates along and soak for 5 minutes in salted water, after the water is drained and spread the plates on a napkin.
For batter, mix eggs with flour (or starch) and add a little soy sauce . Season with spices and whisk with a fork or whisk until the lumps disappear.
Well warm oil or fat in a frying pan. We dip the eggplant plates into the batter and fry them on high heat until golden brown. Spread out on a dish and pour garlic sauce (rice or fruit natural vinegar or lemon juice + garlic squeezed). We make greenery. Serve with rice or noodles and other dishes.