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Fried Eggplant Recipe from The Dominican Republic

DOMINICAN FRIED EGGPLANT (TORREJAS DE BERENJENAS)

Keesha
Dominican fried eggplant is a delicious side or snack, and this recipe is incredibly quick and easy. These eggplant fritters are soft on the inside and crisp and crunchy on the outside, and are a favorite dish from the Dominican Republic!
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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Servings 4
Calories 411 kcal

Ingredients
 
 

  • 2 Eggplants
  • ½ cup Flour
  • 1 tablespoon Cornstarch
  • 1 teaspoon Dried oregano
  • Salt and pepper to taste
  • 3 Eggs
  • 3 tablespoons Water or milk
  • ½ cup Vegetable oil

Instructions
 

  • Wash the eggplants, and you can also peel them if you wish.
  • Cut them into slices and soak them in cold salted water for at least 30 minutes.
  • Drain all the water and pat the eggplant pieces with clean paper towels until dry.
  • In a large bowl, mix together the flour, cornstarch, salt and oregano.
  • Beat the eggs together and slowly add them to the flour mix, stirring constantly until the mixture is smooth.
  • Add the water or milk so the mixture is a little bit more liquid than a pancake batter.
  • Heat the vegetable oil in a skillet. There needs to be enough oil to cover one side of the eggplant slices. Be careful when cooking with hot oil and make sure not to burn yourself.
  • Drop the eggplant slices into the prepared batter then fry until both sides are golden brown. Once cooked, rest on a paper towel to soak up the grease.

Nutrition

Serving: 1 portionCalories: 411kcalCarbohydrates: 28gProtein: 8gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 123mgSodium: 53mgPotassium: 593mgFiber: 8gSugar: 8gVitamin A: 239IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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