Fried eggplant is an easy dish that a lot of us eat on a regular basis. It pairs well with fried or grilled fish, meat , Pork Binagoongan or just by itself with a soy sauce-lemon dipping sauce.
But there’s one thing that puts me off when eating this, the grease! Eggplant is one of those vegetables that’s like a sponge for oil when fried. It soaks up too much oil that the layers of paper towels underneath aren’t even enough. There has to be a better way!
Egg white was the solution. Just by thinly brushing on the sliced eggplants, it acted as a barrier to prevent the eggplant from absorbing too much oil when fried. Lesser oil…lesser grease. This completely changed the way I fry eggplant. Hope it will change yours too!
Fried Eggplant Using Less Oil (Not Greasy)
- 2 Asian eggplants sliced thinly diagonally
- 2 large egg white well beaten
- Salt and pepper to season the eggplant slices
- ¼ cup canola oil for frying
- 2 tablespoons soy sauce
- Juice of half a lemon
- A pinch of black pepper
- Season the eggplant slices lightly with salt and pepper. Lay them side by side on a chopping board and brush one side with the beaten egg white. Flip and do the same on the other. Make sure every single part is lightly coated.
- Heat the oil in a large frying pan. Fry in batches until golden brown on both sides. Serve with rice and Pork Binagoongan or the soy-lemon dipping sauce.
- To make the dipping sauce: Combine the ingredients in a small bowl and serve with the fried eggplant.