Eggplants were cultivated in the Middle East, South Asia and India about 1.5 thousand years ago. Thanks to the Arabs, eggplants got to Africa, and after a while they were distributed around the world.
100 grams of eggplant contains only 28 calories, so it can be safely included in the diet of those who are trying to lose weight. Eggplant contains a large amount of fiber, pectin, protein, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5, PP.
And yet, they can be easily and simply prepared. The recipe for eggplant in a frying pan from MustHub is exactly suitable for those who love vegetables, but do not like to bother much with cooking. The appetizer is combined with most meat dishes.
How to cook eggplant in a frying pan
- medium-sized eggplant (about 500 grams)
- two egg whites
- ground black pepper and salt — to taste
- refined sunflower oil
- Wash and cut the eggplant into slices.
- Put the slices in a colander and sprinkle with salt.
- Leave the salted circles for 20-30 minutes. This will help us remove the bitterness from the fruit.
- Thoroughly wash the salted circles. Dry on a paper towel and place on a cutting board.
- Add salt and pepper to taste.
- In a small bowl, separate the white from the eggs and beat with a whisk.
- Apply a thin layer of whipped egg white to the eggplant slices with a cooking brush. Turn the circles over and cover the reverse side with a thin layer of protein.
- Pour refined sunflower oil into a non-stick frying pan. Make sure that the oil covers half the thickness of the eggplant circles.
- Heat a frying pan over medium heat.
- We transfer three circles of eggplant to the pan. It is not necessary to spread more at a time, so as not to cool the oil.
- Fry the eggplant for 2-3 minutes on each side, until golden brown.
- After removing the fried slices from the pan, spread them on paper towels to collect excess oil.
- Serve the eggplant in a pan with any sauce to taste as an appetizer or instead of a vegetable salad.