in Portugal

Beringelas fries

Spread the love

Ingredients for 6 servings:

  • 2 eggplant(s), very fresh
  • 4 tbsp flour, coarse
  • 2 eggs
  • 1 tsp sea salt
  • Olive oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fried eggplants

Peel the eggplants and slice them thinly. Place the flour in a plate and mix thoroughly with the eggs and salt. To deep-fry, add about 1 cm of oil to a large pan and heat. It’s hot enough when a cube of bread browns immediately. Dip a few eggplant slices into the egg mixture and add them to the oil. They shouldn’t overlap or touch each other. Fry the slices until crispy, turning once. Place on kitchen paper to drain. Continue this process until all the eggplant slices are fried.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Nettle – Vegetable

Chinese stuffed buns with chicken