Salted, drained eggplant slices fried until golden, a simple summer classic of the Turkish table. Vegan and gluten-free.
Ingredients
Instructions
- 1
Peel the eggplants in stripes and slice lengthwise 1 cm thick.
- 2
Sprinkle both sides of the slices with the salt and leave for 20 minutes to draw out the bitter juices, then press gently and pat very dry with paper towels.
- 3
Heat the sunflower oil in a large pan to 170-175 °C.
- 4
Fry the eggplant in batches for 2-3 minutes per side until golden and soft.
- 5
Drain on paper towels and serve hot or warm.
Nutrition
Per serving
| Calories | 448 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 12 g |
| Fat | 44 g |
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