Breaded Aubergine Recipe

Breaded aubergines are a different way to enjoy this rich vegetable and to obtain a different garnish for the weekly menu. Instead of opting for rice or pasta, a serving of aubergines can help us satisfy our appetite, in a healthy and tasty way.

Eggplant is one of the most popular vegetables in many kitchens because it can be cooked in a number of ways: roasted, sautéed, fried, or baked.

With regard to breaded or breaded, this culinary technique is about covering or forming a layer with breadcrumbs vegetables, meats, chicken or fish before frying with oil, butter or lard.

However, you don’t necessarily have to use only bread to make the breading. We know that generally some recipes are made with this ingredient, but you can also use wheat or corn flour.

By performing this technique on the aubergines, we assure you that their flavor will be delicious.

Breaded aubergines, a different garnish

breaded aubergines

This is the best flavor option for a vegetarian. Keep in mind that if you do not prepare the aubergines well, it will be a bit difficult to consume them. Therefore, we will give you a trick that will make them tender and you can enjoy them much better.

You can add any contour to this recipe, such as rice, quinoa, or pasta. If you use the latter, you should cut the eggplant into pieces instead of slices and accompany it with any of your favorite sauces.

Ingredients

  • 2 large aubergines
  • 1 cup of breadcrumbs (150 g)
  • 2 tablespoons of salt (30 g)
  • 1 tablespoon of pepper (15 g)
  • ½ tablespoon of parsley powder (8 g)
  • 2 tablespoon of balsamic vinegar (30 ml)
  • ¼ cup of olive oil (40 ml)
  • 1 ½ glasses of water (300 ml)

Preparation

Normally we have our reservations when it comes to aubergine, because it has a very peculiar flavor. However, it’s all about how you prepare it and what ingredients you use to season it.

  1. To start, cut the aubergines into slices about 2 centimeters thick.
  2. Then, in a large bowl, pour the cups of water and add a tablespoon of salt. Place the slices of aubergines in the water and let them soften a bit. This also helps the aubergines not absorb as much oil and make them juicier.
  3. Then, in a separate bowl, mix the balsamic vinegar, the remaining tablespoon of salt, the pepper and the parsley.
  4. When the eggplant has softened a bit, place the slices in the previously made mixture and marinate for 15 minutes.
  5. Then, spread the breadcrumbs on a plate to cover the aubergines with it.
  6. Finally, fry the aubergines with a little olive oil. Do not worry about the amount of oil, the aubergines will not absorb much, as they have absorbed the water before they are prepared.
  7. Serve with any shape, and enjoy delicious breaded aubergines.

Additional tips

  • If you want the aubergine to be crunchy, just freeze the slices for at least 30 minutes before seasoning and frying.
  • If you don’t want to use olive oil, you can use coconut oil. This will give them a better flavor when frying them.
  • The use of balsamic vinegar is optional. Although this gives a rich acid touch to the food, you can change it for Worcestershire sauce or soy sauce.
  • For those people who do not like fried foods, you can prepare this gratin recipe. In this way, you will make this recipe something healthier.

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