Fried Eggplants (Berenjena Frita)

A delicious side dish for your meals, torrejas de berenjenas (fried eggplants) is also easy and quick to make, and it requires few ingredients. It's also a vegetarian favorite.

– 2 eggplant (large), cut into ¼ inch-thick [½ cm] slices – 2 tablespoons milk (whole or skim), (or water) – 4 tablespoons cornstarch – 2 egg (large), (or 3 medium ones) – ¼ teaspoon pepper (freshly-cracked, or ground) – ¾ teaspoon salt – 1 cup oil for frying


Making the batter:

Combine milk (or water), cornstarch, eggs, a pinch of pepper and a teaspoon of salt. Mix well. Dip the eggplants in this mixture.


In a frying pan heat 3 tablespoons of oil. Fry the eggplant slices until they turn golden brown, pouring a bit of the batter around them. Add oil by the tablespoons whenever needed. Rest on a paper towel to soak excess oil.


Use as a side dish, or meat substitute in your lunch, serve freshly fried.

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