How do I prevent eggplant from getting oilsoaked when frying?!
How do I prevent eggplant from getting oilsoaked when frying?
Answers:
It is probably a combination of too much oil and a pan that was not hot enough. Make sure that you preheat the pan before you put the eggplant in. Also, eggplant has a lot of moisture, so you don't need very much oil.
Oil needs to be really Hot so it fry's at first contact and fast
Its hard, but the higher temp. your oil the faster you will sear and thus absorb less oil
I assume you aren't deep frying... If you are pan-frying, make sure you oil is hot enough when you place the eggplant in the pan, otherwise it will soak up a lot of the oil. Also, you can drain it on paper-towel afterwards in order to decrease the amount of oil.
The same as any fried food, the oil must be brought up to cooking temp before adding the food, hot enough for the oil to splatter when a drop of water is put in the oil. But be careful, I hate to fry food, I hate splattering oil.
After frying, put it on a kitchen towel for 5 mints. All the oils will be soaked automatically.
Also, try marinading the eggplants in oil and other spices for about an hour, that prevents the excess oil problem.
You can also bake instead of frying.
Before friyng put the slices on a paper towel in order to get al water off it will take about ten or so minutes, if you take the slices to fry just cutted water in it gets out fast and is sustituted with oil which is difficult to get out, with this method you will have a better flavor and less grease on it.
(1) Make sure the oil is really hot ... peanut oil is a good one to use ... high temps without smoking/burning. (2) Don't immerse the e-plant in the oil. Use enough to fry one side at a time. So when one side is "done" promptly flip it over for the other side.
Breading helps as well too. The minute you take it from the frypan ... put it between two layers of paper towels.
If you are breading the eggplant prior to frying:
Before you bread it dip the eggplant in egg mixture that you have added a little bit of flour too to this makes the breading less absorbant and will help keep the oil out
also as everyone else has said, make sure the oil is hot enough.
Not to be rude, but did I just hear the words "prevent- oilsoaked- when frying" in the same sentence? lol, just kidding, I marvel at how they've come up with the new ways to do things with out fat...
I've always made by mixing egg and milk together and then dipping the eggplant into flour (allpurpose flour) then putting it in the pan for a few minutes on each side..adding seasoning... like garlic pepper and/or seasoning salt..
You need to get the pan good and hot maybe I should say just above medium hot... putting just a little oil in the pan... not enough to cover the whole eggplant slice..just make sure to turn it..
Be sure to place them on papertowels on a plate when you are done!
You can also make this with zucchini and squash(yummy) and green or my favorite red tomatos...(a little hard because red tomatos are soft but so worth the tender care it takes to make them!)
Just a note: I prefer not to do the eggplant, it is bitter, and might turn people off from trying it with zucchini or squash or tomato!
Good Luck... not sure I answered your question though... looking forward to seeing your other answers.
When you prepare eggplant, you remove some of the water by salting. You cut it up in quarter inch slices, put the slices in a colander, salting both sides; and then let it sit for an hour. That will draw the water and the outer layer of the eggplant will be crispy. Have your oil hot, but not burning; enjoy. I, myself, only do it with guests, as the eggplant slices get topped with white cheese and maybe olive slices, red sweet pepper slices or many other things and combos. Then finish it off in the microwave. Hey - do it like this and see if that works for you. Cook it some other ways, and find out what you all like best. Oops - gotta put some salsa or marinara on top. Enjoy.
I've dealt with this MANY times... the best answer I have is use a very little bit of oil and just brown the eggplant, then place in a preheated oven at 375 degrees until fully cooked.
Hot oil will only get you so far, as will draining it on a paper...
Keep them in Water until you use 'em, pad 'em dry with aPaper Towel and dust them with Flour.....then Fry....
After cutting the slices sprinkle both sides with coarse salt, and set aside for 15 min. then blot with paper towels. Salt draws out moisture in meats and vegetables.