Eggplant chops are very tasty. It is best to cook them from young vegetables; as a batter, make the most common of eggs and flour. If it comes out very thick, then it is worth pouring a little water or milk into it. Serve ready-made vegetable chops to the table immediately after cooking. You can cook some kind of spicy and tasty sauce for them, although a ready-made appetizer is combined with any side dishes. These chops can easily replace all meat dishes.
Fry vegetable chops in a non-stick pan. So the vegetables will not stick to the bottom, they can easily be turned over to the other side, and in appearance they will come out very appetizing. An important point is that the eggplant peel should definitely be cut off, as it is quite dense and tough.
Ingredients:
- Eggplant – 1-2 pcs.
- Vegetable oil – for frying.
- Egg – 1 pc.
- Salt – to taste.
- Ground black pepper – to taste.
- Flour – 0.5 tbsp. l.
How to cook:
1. First of all, wash the vegetables very thoroughly. After that, using the sharpest knife, thinly cut the peel. Now cut the eggplant into circles that are not too thin or, conversely, thick in thickness. The ideal thickness is up to 1 cm.
2. Beat a chicken egg into a deep bowl. Immediately add salt, pepper and flour to it.
3. Using a fork or mixer, make the batter uniform in structure by mixing all the ingredients well.
4. Now carefully beat each eggplant circle with a meat hammer.
5. Dip them one by one in the prepared egg batter.
6. Heat vegetable oil in a pan. Arrange the vegetables carefully in the batter.
7. Fry eggplant until nice and golden brown on all sides. Be sure to set the fire to medium so that the vegetables are soft.
8. Now simply place the eggplant chops on a paper towel. After a few seconds, you can safely transfer them to a beautiful dish and serve.
Here is such an appetizing, tasty, healthy vegetable dish that can be prepared effortlessly in a matter of minutes as a quick snack to the table.
Bon appetit!