Mixed Eggplant Recipe
Fried small cubes of eggplant, topped with marinara sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Wash and peel the eggplants if desired. Cut them into small cubes and place them in a bowl. Sprinkle with salt and let them sit for about 15 minutes to draw out excess moisture.
- 2
Rinse and Dry
After 15 minutes, rinse the eggplant cubes under cold water to remove the salt. Pat them dry with paper towels.
- 3
Coat the Eggplant
In a shallow dish, place the flour, black pepper, and garlic powder. Dredge the eggplant cubes in the flour mixture until well coated.
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Once hot, add the coated eggplant cubes in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
On a serving plate, place the fried eggplant cubes and generously spoon marinara sauce over the top. Garnish with fresh basil if desired.
