Fried Eggplants in Batter

Simple recipe, what I like about it is that you don't need to cut the eggplants into separate pieces. It is cooked whole and turns out soft inside and crispy outside. These eggplants will go well with a sour cream or yogurt-based sauce.

Eggplants

2 pcs

Water

8 cups

Salt

1.5 tbsp

For the batter:

Eggs

2 pcs

Milk

3 tbsp

Salt

1 tsp

Flour

3 tbsp

Baking Powder

1 tsp

Vegetable Oil

for frying

To prepare fried eggplants in batter, first clean them (leave the stem)

Cut the eggplants first on one side into 4 flat pieces, then turn them over and cut into 4 pieces again, resulting in long sticks

We leave the stem as I already mentioned, thanks to it the eggplant remains an intact structure.

Pour water into a large wide container, add salt, mix. Place the eggplants here, press them with a lid or some light weight so that they are completely submerged in water. Leave them for 20-30 minutes.

Take the eggplants out of the brine. Now pour water into a wide and deep frying pan or pot, bring to a boil and place the eggplants. Cook them for about 6 minutes. Turn the eggplants over during the process. Take them out and place on a plate.

It is important not to overcook the eggplants, they should be soft, but not fall apart.