Why do you need to soak eggplant before frying?

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy ," Jenkins says.

Do you have to peel eggplant before you fry it?

Eggplant can be cooked either way: skin-on or peeled . This is entirely based on personal preference. Some love the extra bite and purple hue that peaks through the breading of a slice of fried eggplant, while others find the texture of the skin a little crunchy and unappealing once fried.

What is the secret to cooking eggplant?

Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly ," says Covarrubias. Give them a toss halfway through the cooking process to make sure they're cooked evenly, too.

What is the best oil to fry eggplant in?

Heat 1/4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer; or, you can drop a small piece of bread into the oil.

What happens when eggplant is not salted before frying?

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream .

Fried Eggplant Recipe (2024)

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Published on July 19, 2019
Last updated on November 20, 2019
by Dev Marie

Delicious vegan Fried Eggplant, with a crunchy gluten free batter, can be used as a healthy filling for all of your favorite sandwiches and wraps.

At one of our local grocery stores, gorgeous large eggplants have been on sale for $1 each. Of course, as someone who loves eggplant cooked in a lot of different ways, I had to pick a few up. I was planning on making old favorites, such as Chinese Eggplant in Garlic Sauce, Vegan Eggplant Parmesan, and Jamaican Vegan Eggplant Rundown, but I also wanted to try something new.

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Fried Eggplant

Eggplant makes a delicious filling for sandwiches and wraps. It is low calorie while being a great source of fiber, vitamins, and minerals (read more nutrition facts about eggplant here). However, when frying or baking, it will become very soft.

This works in our favor if you add a good batter. While we all love a good crunch, sometimes a sandwich can be a little too dry; when you have the perfect melt in your mouth but crispy fried eggplant, this problem is eliminated.

I used my eggplant to make a few strips for a spin on the traditional gyro, using our Gluten-Free Flatbreadand Vegan Tzatziki Sauce. I also used the leftovers to make some sandwiches with lettuce, tomato, onion, mayo, and barbecue sauce the next day.

The day after that, I made a quick sandwich with my favorite Whole Foods lemon hummus. As you can see, this is a great recipe to have to upgrade your sandwiches but still keep it simple.

How to Make Fried Eggplant?

Have you ever had a nasty bitter eggplant? Or have your eggplant turn into a soggy mess? Or even just stay hard, no matter how long you cook it? One way to help with both of these problems is by soaking your eggplant.

It is usually either in brine (salted water) or in milk, since salt draws out the liquid in eggplant, and milk helps with the bitterness, while making your eggplant creamier in taste. While brainstorming for this dish I thought, “Why not both?”

Equal parts milk and water, with a bit of salt, made such a huge difference. It is recommended to let your eggplant sit for at least 30 minutes, but even overnight, and I will say, my eggplant that was cooked the next day tasted even better and had an amazing texture.

Air Fried Eggplant

Take the water out of the batter recipe and make a dry breading that can be easily used in the air fryer at 370 F° at 7-10 minutes. Perfect for a guilt-free snack or lunch!

More Vegan Sandwich Ideas

Easy Chickpea Salad Sandwich
Vegan BLT Sandwich
BBQ Jackfruit Sandwich
Vegan Black Bean Burgers

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Nutrition

(Per serving)

Energy: 199 kcal / 832 kJ
Fat: 6 g
Protein: 6 g
Carbs: 32 g

Cook Time

Preparation: 10 min
Cooking: 20 min
Ready in: 1 h

For: 6 Servings

Ingredients

Soak for Eggplant

2 cups water
2 cups non-dairy milk
1 tablespoon salt

Batter for Eggplant

1 1/2 cup all purpose gluten-free flour
1 1/2 cup water
1/4 cup nutritional yeast flakes
2 tablespoons cornstarch
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground paprika
Pinch of cinnamon
Pinch of Cayenne pepper
1 eggplant, cut into round slices or long strips
oil, for frying

Instructions

You can choose to peel your eggplant or not. I feel that peeling makes for a better sandwich but I also don't mind the taste of the skin, plus there are added nutritional benefits to leaving it on. Cut up your eggplant into shape of your choice.
Add all the ingredients for the soak to a large bowl and mix. Add eggplant and soak for at least 30 minutes, preferably 2 hours.
Mix all the ingredients for the batter, except for the water, until well incorporated. Add water slowly, while stirring. Your batter should turn into a runny paste consistency. You may not need as much water, or you may need to add more, so don't add it all at once.
Heat 1/4 inch of oil in a frying pan on medium heat. Using a fork, place some pieces of battered eggplant into your pan. Let fry for about 2 minutes, or until it's golden brown. Flip and do the same to the other side.
Place finished eggplant pieces onto a plate covered with paper towel or cloth to absorb extra oil. Serve in sandwiches, wraps, tacos, and gyros, or with condiments as a snack.

Dev Marie

Hi there, I’m Dev, Chief Editor here on Healthier Steps, a Jersey girl now residing in Florida, and a first-generation Jamaican immigrant. As a passionate foodie adventurist, I love to create comfort dishes using exotic ingredients from all over the world.

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Please Leave a Comment and a Rating

4 Comments

Nina
August 25, 2023

Reply ↓
Loved this recipe.. I would probably add a tiny bit more salt to the batter, personal preference. The batter was light and crispy. Paired it with sriracha sweet chili sauce creamed with green yogurt and mayo
Kaytee
May 8, 2020

Reply ↓

I enjoy eggplant and this recipe was simple using spices all ready on my spice rack. It smells delightful and the family enjoyed it. The request was made to add to our weekly menu. I did not use butter beans, I used chick peas (Garbanzos) and it was still delicious. Thank you for sharing these recipes.
Keisha
July 20, 2019

Reply ↓
I absolutely loved this recipe, the flavor was on point, thank you for so many great recipes. I’m definitely making it again.
- Michelle Blackwood
  July 20, 2019
  
  Reply ↓
  
  I’m happy you enjoyed it Keisha, thank you for sharing your feedback.