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Eggplant bread

Eggplant bread

I was going to make an eggplant salad today, but I was craving some breaded eggplant.

  • 1 vanata
  • 1 or
  • flour
  • biscuit
  • salt
  • pepper
  • paprika
  • lemon juice

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Eggplant bread:

We peel the eggplant, wash it, cut it into slices that are neither too thick nor too thin.

Beat the egg as for the omelet, add salt, pepper, paprika and mix.

We put the eggplant slices in this composition, then in flour and breadcrumbs and fry them in hot oil on both sides until golden.

We take them out on a napkin to absorb the excess oil.

I served them with tomatoes and sprinkled them with lemon juice.


Eggplant bread

Ingredients

2 cups of cornflakes

Method of preparation

Peel the eggplant, cut it into slices, sprinkle it with a little lemon, add salt and pepper to taste, then put the slices in a strainer for about 30 minutes.

Meanwhile, clean the garlic, strain it and mix it with the 3 eggs, salt, pepper and 1 teaspoon of basil.

In a bowl, mix the flour with the breadcrumbs and the not very finely ground cornflakes.

After the aubergines have drained, put the pan with oil on low heat.

We take a slice of eggplant, pass it through the egg, then through the mixture of flour with breadcrumbs and cornflakes, then again through the egg, after which we fry it in hot oil, we turn it on one side and on the other until it acquires a golden color.


700 gr eggplant, 250 ml mineral water, 250 gr white flour, 80 gr breadcrumbs, salt and pepper to taste
, 200 ml oil for frying.

We wash the eggplants, peel them, cut them into rounds and put them in a bowl.

Sprinkle with salt, mix and put in a sieve for at least 30 minutes (to leave the bitter juice).

Wipe the slices with a paper napkin.

Mix mineral water with salt and pepper to taste.

Gradually add flour (200 gr) and mix until you get a homogeneous composition.

The eggplants are passed through flour (80 gr), the composition of breadcrumbs and breadcrumbs.


Put them in hot oil and fry them well on both sides.

The eggplants are removed in a plate lined with paper towels (to remove excess oil).

Serve cold with garlic sauce, sauce or mayonnaise.


700 gr eggplant, 250 ml mineral water, 250 gr white flour, 80 gr breadcrumbs, salt and pepper to taste
, 200 ml oil for frying.

We wash the eggplants, peel them, cut them into rounds and put them in a bowl.

Sprinkle with salt, mix and put in a sieve for at least 30 minutes (to leave the bitter juice).

Wipe the slices with a paper napkin.

Mix mineral water with salt and pepper to taste.

Gradually add flour (200 gr) and mix until you get a homogeneous composition.

The eggplants are passed through flour (80 gr), the composition of breadcrumbs and breadcrumbs.


Put them in hot oil and fry them well on both sides.

The eggplants are removed in a plate lined with paper towels (to remove excess oil).

Serve cold with garlic sauce, sauce or mayonnaise.


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Eggplant sticks - Everything you need to know about the recipe

  • There are some minced appetizers but also snacks or main course with a salad of vegetables.
  • Eggplant sticks are very crispy on the outside and soft and delicate on the inside, a perfect combination!
  • You can fry them in oil until they are browned on both sides or you can bake them in the oven, in a tray lined with baking paper. Baked sticks will have fewer calories, fried ones will be much crispier. The choice is yours!
  • It goes perfectly with Tzatziki or any yogurt-based sauce.

  • You can make a mix of eggplant sticks and zucchini / zucchini, using the same recipe!
  • It is very simple to double or triple the quantities in the recipe, depending on how many eggplants you want to use and how many people are at the table.
  • Once prepared, the sticks are crispy for a few hours, then, even if they are not as crispy crust, they remain delicious and you can keep them in the refrigerator for 1-2 days in a hermetically sealed casserole.
  • They are just as good and cold, straight from the fridge, but also hot, immediately after baking, especially if the Tzatziki sauce is cold.

Breaded eggplant sticks - ingredients for 2 servings:

  • a big eggplant
  • 100g of Belbake flour
  • 100g pesmet Castello
  • 2 eggs husband
  • 1 tablespoon oregano Mikado
  • 1 teaspoon garlic powder Mikado
  • will be Castle
  • Piper Kanya
  • 200ml Vita D’Or sunflower oil

You can find all the ingredients for the eggplant bread stick recipe in LIDL stores!

We cut the eggplant into sticks the size of a finger. We salt the eggplant sticks and place them in a sieve, on kitchen paper. Thus, eggplant eliminates excess water and is no longer bitter. Leave them for 20 minutes, then dab them well with kitchen paper.

We prepare 3 bowls: one with flour, one with eggs, one with breadcrumbs mixed with herbs and garlic. Beat eggs with salt and pepper. We put the eggplant sticks in flour, then in beaten egg, then in breadcrumbs. If you think you don't have a thick enough crust, add egg and breadcrumbs once more.

Fry the sticks in hot oil, over medium heat, turning them often to brown on all sides. It is important not to fry them over high heat, because they will brown too much on the outside, without being cooked on the inside. We then take them out on kitchen paper, to absorb the excess oil.

If you want to bake them in the oven, line a tray with baking paper and place the sticks in the tray. Preheat the oven to 200 ° C and bake the sticks for 10-15 minutes, turning them at least once, to brown evenly.

Recipe of Bread eggplant sticks it will definitely be one that everyone will love! For the tzatziki sauce I used Greek Pilos yogurt, salt, pepper, a little olive oil and pickles, cut very very finely. It was delicious! May you be very well!


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Little kitchen secrets: How to prepare breaded eggplant without absorbing fat

  • Vinete pane (Maria Matyiku / Epoch Times) Vinete pane

We suggest a simple and handy method to prepare fluffy, juicy eggplants without excess oil. First of all, we suggest that you stop rolling the eggplants in flour or breadcrumbs, because they are soaked in oil. If, instead, the eggplant slices are greased with egg, a thin crust will form which will stop the fat and at the same time will keep the eggplant juice inside, giving it a silky and juicy texture.

In addition to breaded eggplant, this method of preparation can be successfully applied to the preparation of eggplant for moussaka.

Ingredient:

an eggplant of the right size,

Preparation:

For breaded eggplant, choose a young eggplant (slightly soft to the touch) that does not have formed seeds. The eggplant is cut into rounds of about 1-1.5 cm which are salted and then left in a strainer for about 30 minutes to remove the bitterness.

Remove the eggplant slices from the strainer, gently wipe with kitchen paper, then grease with egg on one side. You can spread two eggplants with a whole egg.

If you want, you can only use egg white for an eggplant. Heat a large skillet in which you put a tablespoon of oil and add the eggplant pieces with the greased side down.

Then grease the egg on top and let it brown over medium heat for about 3-4 minutes.

Turn the eggplant slices on the other side and continue cooking until golden and penetrating.

The breaded eggplants are served hot, with a salad or in other combinations, depending on preference. We wish you good luck!


700 gr eggplant, 250 ml mineral water, 250 gr white flour, 80 gr breadcrumbs, salt and pepper to taste
, 200 ml oil for frying.

We wash the eggplants, peel them, cut them into rounds and put them in a bowl.

Sprinkle with salt, mix and put in a sieve for at least 30 minutes (to leave the bitter juice).

Wipe the slices with a paper napkin.

Mix mineral water with salt and pepper to taste.

Gradually add flour (200 gr) and mix until you get a homogeneous composition.

The eggplants are passed through flour (80 gr), the composition of breadcrumbs and breadcrumbs.


Put them in hot oil and fry them well on both sides.

The eggplants are removed in a plate lined with paper towels (to remove excess oil).

Serve cold with garlic sauce, sauce or mayonnaise.


Similar recipes:

Eggplants stuffed in the oven

Eggplant stuffed with beef, onion, tomatoes and parsley.

Eggplant salad with bell peppers and tomatoes

Eggplant salad recipe with bell peppers, tomatoes, onions and olives

Eggplant bread with breadcrumbs

Eggplant bread with breadcrumbs and eggs, prepared by frying on both sides

Eggplant bread with garlic

Baked eggplant baked in the oven after being given through garlic sauce, white flour and cornmeal


700 gr eggplant, 250 ml mineral water, 250 gr white flour, 80 gr breadcrumbs, salt and pepper to taste
, 200 ml oil for frying.

We wash the eggplants, peel them, cut them into rounds and put them in a bowl.

Sprinkle with salt, mix and put in a sieve for at least 30 minutes (to leave the bitter juice).

Wipe the slices with a paper napkin.

Mix mineral water with salt and pepper to taste.

Gradually add flour (200 gr) and mix until you get a homogeneous composition.

The eggplants are passed through flour (80 gr), the composition of breadcrumbs and breadcrumbs.


Put them in hot oil and fry them well on both sides.

The eggplants are removed in a plate lined with paper towels (to remove excess oil).

Serve cold with garlic sauce, sauce or mayonnaise.