Fry eggplants

Eggplants do not need to be peeled before frying - the shell is edible. It is best to cut an aubergine with a large saw blade. Then sprinkle the white meat with lemon juice: this prevents it from turning dark.

You should always drain aubergines before preparing them - this removes the bitter substances from the vegetables. In addition, the eggplants are thus firmer, stay in shape better while frying and absorb less fat. To dehydrate, aubergine slices with a large sharp knife, spread and sprinkle with salt. After 15 minutes, rinse the eggplant slices and pat dry.

In a coated pan you can fry eggplants with little fat. Simply brush the slices thinly with olive oil - you do not need extra oil for the pan. After frying, lay the eggplants on kitchen paper - this absorbs the fat. Or place the aubergine slices topped with oil on a baking sheet covered with baking paper and cook in the oven for 15 minutes.