Berenjenas Fritas Fried Eggplant

There’s something truly satisfying about the crispy exterior and soft interior of perfectly fried eggplant. This delicious and simple dish is a favorite in Spanish cuisine, known as “Berenjenas Fritas.” The combination of crispy eggplant with a touch of salt makes for the perfect appetizer or side dish that your guests will love. Let’s dive into how to make these delectable Berenjenas Fritas at home!

Ingredients:

– 1 large eggplant
– 1 cup all-purpose flour
– 2 eggs
– 1 cup breadcrumbs
– Salt, to taste
– Olive oil, for frying

Instructions:

1. Start by preparing your eggplant. Wash it thoroughly and cut it into thin slices, around 1/4 inch thick. If you prefer, you can peel the eggplant before slicing it, but leaving the skin on adds extra flavor and texture.

2. Place the eggplant slices on a clean kitchen towel or paper towels and sprinkle them lightly with salt. Let them sit for about 15 minutes. This process helps to draw out excess moisture from the eggplant, ensuring that they fry up crispy.

3. While the eggplant is resting, set up your breading station. In one shallow dish, add the flour. In another dish, beat the eggs lightly. In a third dish, place the breadcrumbs.

4. After the eggplant has released some moisture, use a paper towel to gently dab the slices dry. This step will also remove the excess salt. Be sure to pat them dry on both sides.

5. Take each eggplant slice and coat it first in the flour, shaking off any excess. Dip it into the beaten eggs, letting any extra drip off, and then coat it thoroughly in breadcrumbs. Press gently to make sure the breadcrumbs adhere well.

6. In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the pan generously. Once the oil is hot, carefully add the breaded eggplant slices in batches, making sure not to overcrowd the pan.

7. Fry the eggplant slices for about 2-3 minutes on each side, or until they are golden brown and crispy. Use tongs to flip them gently. When they are done, transfer them to a plate lined with paper towels to drain any excess oil.

8. Continue the process until all the eggplant slices are fried. You may need to add more oil between batches. Make sure to keep an eye on the temperature so the eggplant fries evenly and doesn’t burn.

9. Once all the Berenjenas Fritas are fried and drained, sprinkle them with a little more salt while they are still hot. This will enhance the flavor and seasoning of the dish.

10. Serve the Berenjenas Fritas warm as a delicious appetizer or side dish. They are best enjoyed fresh and crispy, straight out of the pan.

These crispy Berenjenas Fritas are sure to be a hit at your next gathering or even as a cozy snack at home. With a golden exterior and a tender center, they offer a delightful contrast in textures that will have everyone reaching for more. Enjoy the simple pleasures of Spanish-inspired cuisine with this easy and flavorful recipe!