Table of Contents for roasted eggplant
Ingredients you need to roast eggplant
How to make for roasted eggplant
Preparation Video
Nutrition Facts
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Recipe Video
How to roast eggplant – crispy and healthy way
In my recipe I am using only a little bit of oil and the eggplant gets incredibly crispy and delicious. I love adding it to my bowls and just eat it with couscous or rice.
Everyone knows the challenge – roasted eggplant is so delicious, but it needs so much oil to fry. At some point you keep pouring more and more oil into the pan, because it does not fry through. In my recipe I am using only a little bit of oil and the eggplant gets incredibly crispy and delicious. I love adding it to my bowls and just eat it with couscous or rice (check my couscous recipe for a perfect couscous).
Looking for healthy dinner recipes? Make a veggie burger with halloumi patty coated in crispy corn flake crumbs or veggie loaded bowls – dumpling bowl or a healthy brussel sprout bowl.
How to prepare and roast eggplant
Ingredients
- 10 g oil
- 2 g salt
- 240 g eggplant
- 30 g flour
Instructions
- Cut 240 g eggplant into rings, add 2 g of salt and leave for half an hour.
- Press lightly with paper towels to soak the water. Sprinkle with black pepper and bread with flour (I used around 30 g of flour).
- Grease the pan with 7 g of oil, fry eggplant until golden brown. Brush eggplant with 3 g of oil before turning it. This way the side that is not fried will get crispy once you turn it. Fry on both sides.
- Eggplants soak a lot of oil, so the pan should be greased with a brush evenly and the eggplant greased again, before you turn the eggplant in the pan.
- Eggplant rings are crispy on top and soft on the inside.
- I use such eggplants in various recipes: to prepare bowls, salads, vegetable stews and simply with mashed potatoes.
Nutrition Facts