Fried eggplant in basil batter is a good appetizer that can be served as an addition to any meat or fish dish. You can also serve eggplant along with a side dish, for example, with new potatoes. It’s best to use early-harvested vegetables, as they won’t turn bitter and won’t need to be soaked ahead of time.
Ingredients:
- Eggplant – 1-2 pcs.
- Garlic – 2-3 cloves.
- Salt – 1/5 tsp.
- Chicken egg – 1 pc.
- Water – 20 ml.
- Wheat flour – 1.5 tbsp. l.
- Basil – 4-5 branches.
- Parsley – 2-3 sprigs.
How to cook:
1. Wash one large or a couple of small eggplants, cut off the “nose” and the stalk. Slice the vegetables. By the way, you can cook such a dish from frozen vegetables.
2. Make a batter – to do this, beat a fresh egg into a bowl, add wheat flour, salt, spices and pour in water. Mix everything well, you can use a whisk.
3. There is no need to pre-salt the vegetables. Start sending them in small portions to a bowl of batter.
4. Gently place eggplant slices in batter on the hot surface of the pan. Fry over low heat for 3 minutes.
5. With a spatula, turn the circles over to the other side and fry for another 2-3 minutes. Remove the finished portion and fry the next 1.
6. Peel the garlic cloves, wash and dry the herbs. Chop everything together very finely.
7. Gently lay the eggplant slices on a dish, sprinkling with fresh herbs and garlic. You can serve immediately.
Enjoy your meal!