Berenjena Frita Recipe
Fried, breaded eggplant slices with feta cheese & honey
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Ingredients
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Eggplant Preparation
Breading Mixture
Topping
Method
Eggplant Preparation
- 1
Slice the Eggplant
Wash the eggplants thoroughly. Cut off the ends and slice them into 1/4 inch thick rounds.
- 2
Salt the Eggplant
Sprinkle the sliced eggplant with salt and let them sit for about 30 minutes. This will help draw out excess moisture and bitterness from the eggplant.
- 3
Rinse and Dry
After 30 minutes, rinse the salt off the eggplant slices and pat them dry with paper towels to remove excess moisture.
Breading Mixture
- 4
- 5
Bread the Eggplant
Take each eggplant slice, dip it in the flour to coat, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly to adhere the crumbs.
Frying and Serving
- 6
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the breaded eggplant slices in batches, frying for about 3-4 minutes on each side or until golden brown and crispy.
- 7
Drain Excess Oil
Once fried, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil.
- 8
Add Toppings
Crumble feta cheese over the warm eggplant slices and drizzle honey on top.
- 9
Serve
Serve the fried eggplant warm as an appetizer or side dish.