Appetiser - Eggplant Milanese; Italian-Style Fried Aubergine recipes
Author: Alan Coleman
A crispy spiced aubergine that holds itself well when paired with a ginger-mustard mayo. Air Fryer Aubergine is easy, healthy, and crispy - no breadcrumbs needed.
- Pan-fried aubergines with a ginger-mustard mayo
- Eggplant Milanese; Italian-Style Fried Aubergine
- Air Fryer Aubergine
- How to cook fried aubergine?
- What can I use instead of olive oil to fry aubergines?
- What is the best way to cook with garlic and aubergines?
- How to cook Aubergine with grape seed oil?
Pan-fried aubergines with a ginger-mustard mayo
A crispy spiced aubergine that holds itself well when paired with a ginger-mustard mayo.
Provided by: Sarah Khanna
Yields: 4 servings
Number of ingredients: 15
Provided by: Sarah Khanna
Yields: 4 servings
Number of ingredients: 15
Ingredients:
- For the aubergine, you'll need:
- 2 medium aubergines, sliced lengthwise 6.5 mm thick
- 2 large eggs, beaten
- ½ cup of all-purpose flour
- ¼ tablespoons of cornstarch
- 1½ teaspoons of garlic powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1½ teaspoons of salt
- ¾ cup of olive oil
- ½ cup of mayonnaise
- ½ teaspoon of yellow mustard
- ½ teaspoon of whole-grain mustard
- ½ teaspoon of minced garlic
- ⅛ teaspoon of ginger powder
How to cook:
- Measure out the mayonnaise and place it in a small bowl.
- Add the garlic and ginger powder then the yellow and whole-grain mustard and stir until completely incorporated.
- If you're making this ahead of time, refrigerate.
- In a separate bowl, whisk together the flour, cornstarch, salt, garlic, cumin and chili powders. Set aside.
- Dip each aubergine slice into the beaten egg then dust with your flour mixture.
- Gently tap off any excess flour to avoid clumping and place each prepared slice on a clean baking sheet lined with parchment paper.
- In a large pan, heat 2 tablespoons of olive oil at a time over medium-high heat.
- Dip a few aubergine slices at a time until golden brown on both sides. This should take around 2-3 minutes on each side.
- Continue to add two tablespoons of olive oil to the pan before adding each batch.
- Prepare the rest of the aubergine in the same fashion and place on a clean plate.
- Serve with the ginger-mustard mayonnaise.
Tags:
Eggplant Milanese; Italian-Style Fried Aubergine
Perfectly seasoned slices of eggplant, breaded and fried until lightly golden, and served with a pile of lightly dressed greens. An Milan-style classic Italian dish.
Provided by: Gianna Nebbia
Total time: 80 minutes
Cook time: 30 minutes
Prep time: 50 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Provided by: Gianna Nebbia
Total time: 80 minutes
Cook time: 30 minutes
Prep time: 50 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
- 1 eggplant, half-peeled, and sliced into approximately 20 slices.
- 2 cups of breadcrumbs (See note 1)
- 1/4 cup finely grated Pecorino cheese
- 1 cup of flour
- 2 Eggs, scrambled
- 1/3 cup of fresh parsley, chopped
- 1 tablespoon of Dried Oregano
- 1/4 teaspoon of Cayenne pepper
- 1 teaspoon of salt, divided
- 1 teaspoon of black pepper, divided
- Olive oil, for frying
- Your favorite arugula salad as a side dish/ topping
How to cook:
- Slice eggplant and chop parsley as described above. Then prepare the dredges. In one bowl combine the flour, 1/2 teaspoon of salt, 1/2 teaspoon black pepper, and 1/4 teaspoon (a pinch) of cayenne pepper. In the next bowl scramble 2 eggs and 1 tablespoon of water. In the third bowl combine the breadcrumbs, parsley, oregano, pecorino, and the other other half teaspoons of salt and pepper.
- Dredge the eggplants by coating each slice in flour, then egg, then breadcrumbs. Align on a baking sheet and refrigerate for 20 minutes. If serving with a salad, this is a great time to toss some arugula with a little lemon and olive oil.
- Over medium-high heat, heat a sauté pan or large frying pan with about a 1/2-inch coating of olive oil. Once hot, lower the heat to medium or medium-low to prevent burning. Fry eggplant cutlets in batches, about 3-4 at a time, for 90 seconds on each side. Just until they become lightly golden brown. (see note 2)
- Once cooked move eggplant cutlets onto a cooling rack set over sheet pan OR onto a platter lined with a couple paper towels to soak up excess oil.
- Serve with the arugula salad, or by itself. (see note 3)
Air Fryer Aubergine
Air Fryer Aubergine is easy, healthy, and crispy - no breadcrumbs needed.
Total time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Total time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 1 medium aubergine
- 1 tbsp. extra-virgin olive oil
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- Salt
- Freshly ground black pepper
- Pinch chilli flakes
How to cook:
- Cut ends off of aubergine and cut in half lengthwise. Cut each half into strips about 2.5cm thick and 7cm long. In a medium bowl, add aubergine, oil, and seasonings and toss to coat.
- Working in batches, arrange in basket of air fryer in a single layer. Cook at 190°C until golden, about 14 minutes, shaking the basket once about halfway through.
