Fried Eggplant- Berenjena Frita – a delicious recipe with Eggplant, Eggs, Flour, water, Salt, Canola Oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a frying pan, heat up about a cup to cup and half of Canola Oil over Medium to Medium high heat
2
Combine together the eggs, water and flour, mix well. Once mixed it should be the consistency of a pancake batter. If you like a thicker batter just add more flour a little at a time until you reach the desired consistency.
3
At this point, you can salt and pepper the batter to your desired seasoning level.
4
Peel the eggplant skin, with a vegetable peeler. Once the skin is peeled, cut eggplant into about 1/4 in rounds. You should be able to get about 25 slices. If you prefer to leave the skin on you can. It becomes tender once the eggplant is cooked.
5
Dip the eggplant slices into the batter coating it well and then fry. You can fry up to 4 pieces of eggplant at a time.
6
Best when eaten immediately.
114
kcal
Calories
5
g
Fat
10
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 Large Eggplant, 2 Jumbo Eggs, 1/3 cup of Flour, 1/4 cup of water, and more.
Yes, Fried Eggplant- Berenjena Frita falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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