Fried aubergine

Fried Aubergine is a popular dish prepared using the aubergine (also known as eggplant) as the main ingredient. The aubergine is sliced and then fried, often after being coated in batter or breadcrumbs. This dish is enjoyed in various cuisines around the world, including Mediterranean, Middle Eastern, and Asian.

Preparation

The preparation of Fried Aubergine involves slicing the aubergine into thin or thick slices, depending on personal preference. The slices are then typically coated in a batter or breadcrumbs, although some recipes may simply fry the aubergine slices without any coating. The coated slices are then fried in oil until they are golden brown and crispy. Some recipes may also include additional ingredients such as garlic, herbs, and spices to enhance the flavor.

Variations

There are numerous variations of Fried Aubergine across different cuisines. In Italian cuisine, a popular dish is Melanzane alla Parmigiana, which involves layering fried aubergine slices with tomato sauce, mozzarella, and Parmesan cheese, and then baking it. In Japanese cuisine, a dish called Nasu no Tempura involves frying aubergine slices in a light tempura batter. In Middle Eastern cuisine, fried aubergine is often served with a yogurt based sauce or incorporated into dishes like Moussaka.

Nutritional Value

Aubergines are a good source of dietary fiber, vitamin B1, and copper. They are also a source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. However, when fried, the aubergine slices absorb a significant amount of oil, which can increase the calorie content of the dish.

See Also

• Aubergine
• Frying
• Mediterranean cuisine
• Middle Eastern cuisine
• Asian cuisine