DOMINICAN FRIED EGGPLANT (TORREJAS DE BERENJENAS)
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!
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
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.
Serving: 1 portion Calories: 411 kcal Carbohydrates: 28 g Protein: 8 g Fat: 31 g Saturated Fat: 5 g Polyunsaturated Fat: 17 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 123 mg Sodium: 53 mg Potassium: 593 mg Fiber: 8 g Sugar: 8 g Vitamin A: 239 IU Vitamin C: 5 mg Calcium: 50 mg Iron: 2 mg