ADVERTISEMENT
Start by peeling the eggplants. You can leave the skin on if you prefer, but for a softer texture, remove it. Cut the eggplants into slices that are not too thin, but not too thick. Place the sliced eggplants in a deep bowl. Sprinkle with fine salt, distributing it evenly between the layers of eggplant. Leave them like this for 1-2 hours so that they release excess liquid. The salt will help get rid of the bitterness and excess moisture.
After the eggplants release their juices, pat them dry with a paper towel. This will prevent them from absorbing too much oil while frying. Pour vegetable oil into a non-stick frying pan until the oil level is about one finger deep. Heat the oil to medium-high, but do not let it get too hot. When the oil is hot, carefully place the eggplants in the pan.
continued on the next page
ADVERTISEMENT
