Eggplant, though commonly thought to be a vegetable, is actually an oblong-shaped fruit. It is best to cook eggplant when it is fresh. Although there are a variety of ways to prepare eggplant, grilling and frying are among the most popular. Eggplant makes a great side dish for pastas, seafood, chicken or pork. If prepared properly, the inside of the eggplant will be soft and mushy.
Things You'll Need
- Vegetable peeler
- Medium-sized bowl
- 2 cups flour
- 1/8 tsp. table salt
- 1/8 tsp. black pepper
- 4 eggs
- 1 cup vegetable oil
- 9-inch frying pan
- Basting brush
- Olive oil
- Kosher salt
- Gas grill
Peel the skin off of the eggplant. Use a vegetable peeler to carefully remove the skin. Some people actually like to leave a portion of the skin on, so it is a matter of preference. Peel the eggplant in lengthwise strips if you wish to leave some of the skin on the fruit.
Slice the eggplant in 1/8-inch-thick slices. Use a sharp knife to carefully cut the eggplant, removing the very top piece where the stem is located.
Fill a medium-sized bowl with two cups of flour, 1/8 tsp. salt and 1/8 tsp. black pepper. Use a spoon to stir the ingredients.
Crack four eggs over another bowl. Use a fork to beat up the eggs.
Pour one cup of vegetable oil into a 9-inch frying pan. Preheat the oil over medium heat on the stove.
Dip a slice of eggplant into the egg mixture, coating both sides of the slice with the egg. Dip the same slice of eggplant into the flour mixture.
Place the slices of eggplant into the preheated frying pan with oil. Fry the eggplant for two to three minutes on each side, or until golden brown. Use tongs to turn the eggplant while cooking.
Peel the skin off of the eggplant. Use a vegetable peeler to carefully remove the skin. Peel the eggplant in lengthwise strips if you wish to leave some of the skin on the fruit.
Slice the eggplant into pieces about 3/8-inch thick. Discard the top end of the eggplant where the stem is located.
Lightly brush both sides of the eggplant slices with a basting brush dipped in olive oil. Sprinkle a pinch of kosher salt onto each side of the eggplant slices.
Preheat a gas grill to high heat. Place the eggplant slices on the middle grill grate and shut the cover of the grill.
Allow the eggplant to cook for about three to four minutes on each side, or until golden brown. Use a tong to flip the eggplant while cooking.
Remove the eggplant slices from the heat once they are done cooking. Place them in stacks about three to four slices high on the top rack of the grill. Let the eggplant sit for about 15 minutes to finish the last bit of cooking. This will ensure that the eggplant is thoroughly cooked in the middle.
- Photo Credit eggplant in supermarket image by .shock from Fotolia.com
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