Breaded Eggplant a la Rocsi_1612

Breaded Eggplants a la Rocsi_1612 – A delicious and surprising recipe

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4

Who would have thought that breaded eggplants could turn a simple lunch into a memorable culinary experience? Inspired by the tradition of breaded vegetables, these eggplants have a crunchy texture and a wonderful taste, perfect to be served as an appetizer or as a side dish. Let's start our culinary journey!

Basic ingredients
- 2 large, fresh eggplants
- 2 tablespoons of flour
- 200 ml of sparkling water
- 1 teaspoon of dried basil
- 1/2 teaspoon of vegetable seasoning (or a similar spice)
- Salt and pepper to taste
- 1 teaspoon of fresh parsley, finely chopped
- 50 ml of oil for frying

A bit of history
Eggplants have been cultivated for thousands of years and have been appreciated in both gastronomy and traditional medicine. These nutrient-rich vegetables have often been used as a staple ingredient in many dishes. Breaded eggplants, in particular, are a popular variant in many cultures, offering a delicious way to enjoy this versatile ingredient.

Step by step for perfect breaded eggplants

1. Preparing the eggplants
The first essential step is to ensure that the eggplants are clean and fresh. Peel the eggplants and cut them into round slices about 1 cm thick. This thickness is ideal for achieving a crunchy texture on the outside and a soft consistency on the inside.

2. Removing bitterness
Place the eggplant slices in a bowl of cold water and add a little salt. Let them sit for 30 minutes. This step not only helps to remove toxins but also reduces the characteristic bitterness of the eggplant.

3. Washing the eggplants
After 30 minutes, take the eggplants out of the water and wash them well under cold running water. Then, pat them dry with an absorbent towel to remove excess water. This will help achieve a crunchy crust.

4. Preparing the batter
In a bowl, dissolve the flour in the sparkling water. This adds a fizz to the batter, contributing to a lighter crust. Add the dried basil, vegetable seasoning, salt, and pepper to taste. Mix well with a whisk until you obtain a homogeneous composition.

5. Coating the eggplants
Dip the eggplant slices in the batter, ensuring they are completely covered. This will create a delicious crust when frying.

6. Frying
In a pan, heat the oil over medium heat. When the oil is hot, add the eggplant slices one by one, without overcrowding the pan. Fry them for 3-4 minutes on each side until they become golden and crispy.

7. Draining excess oil
Once the eggplants are fried, place them on a paper towel to absorb excess oil. This step is essential to keep the dish light and healthy.

8. Serving
Sprinkle fresh chopped parsley over the eggplants before serving. You can also choose to garnish the plate with some pickled peppers, which add a pleasant contrast of flavors.

Serving suggestions
These breaded eggplants are delicious served warm, alongside a yogurt-garlic sauce or a fresh salad. They can also be included in sandwiches or wraps, bringing a burst of flavor to every bite.

Nutritional benefits
Eggplants are an excellent source of vitamins, minerals, and antioxidants. They contain fiber that aids digestion and can help maintain a healthy weight. Moreover, through frying, they retain a large part of their nutrients, allowing you to enjoy all their benefits.

Frequently asked questions
1. Can I use other types of vegetables?
Yes! This recipe can be adapted using zucchini, mushrooms, or even slices of potatoes.

2. How can I make the eggplants less oily?
Make sure the eggplants are well drained after soaking in salted water and do not fry them for too long. You can also try baking them for a healthier version.

3. What is the secret to a perfect crust?
Using sparkling water in the batter is key. The air in the water helps create a crunchy texture. Also, ensure that the oil is hot enough before adding the eggplants.

Possible variations
To add an extra flavor, you can experiment with various spices in the batter, such as paprika or garlic powder. You can also add grated parmesan for a more intense taste.

Personal note
Every time I make these breaded eggplants, I remember the evenings spent with friends, enjoying delicious dishes together. I encourage you to share your experiences and create your own memories cooking this tasty recipe.

Now that you have all the necessary information, it’s time to put on your apron and get cooking! Your breaded eggplants a la Rocsi_1612 are waiting for you to enjoy them. Bon appétit!