A recipe that will be among the favorites of your homemade healthy snacks: Easy and Healthy Eggplant.
Easy and Healthy Eggplant
A recipe that will be among the favorites of your homemade healthy snacks: Easy and Healthy Eggplant.
Eggplant chips? Maybe you can call it chips because it's as crispy as chips. It is a delicious, healthy and easy recipe. You can use this recipe not only for eggplant, but also for other vegetables.
It is necessary to cook and consume vegetables in different forms, especially in a healthy way while preserving their nutritional value. Air fryers are a very good alternative in this regard, but if you do not have an Air Fryer, you can cook very healthy and delicious vegetables in the oven. It's also very tasty and healthy...
Easy and Healthy Eggplant Ingredients
Instructions
For this unbelievably easy but unforgettable taste of this eggplant with molasses, first peel the eggplant and dice it into cubes.
Throw 1-2 teaspoons of salt into a deep bowl, rub the eggplants into it. Add enough water to cover it and let it rest for at least half an hour.
At the end of the time, pour out the water. Pat the eggplants dry on a kitchen napkin.
Preheat oven to 400°F turbo fan.
Take 2-3 spoons of flour in a flat bowl, dust each eggplant with flour and prepare. Shake off excess flour.
Break the egg and beat it well, put it in a flat bowl.
In another flat bowl, add breadcrumbs and a little salt and mix.
Line a baking dish with greaseproof paper and set it aside, brush with olive oil on the greaseproof paper a few times.
Dip the cubed eggplants dipped in flour, first in the beaten egg, then in the breadcrumbs and lay them out on the greaseproof paper.
Send it to the preheated oven, take it out after 10 minutes, shake it for a while, let it continue to cook in the oven again, and take it out when it becomes a crispy golden yellow and slightly browned color. (Mine were in 14-17 minutes :))
Take it on a serving plate, put an early harvest olive oil in a small bowl next to it and molasses dipped in a bowl. Pour a few spoonfuls of molasses on top and serve.
Ingredients
Directions
For this unbelievably easy but unforgettable taste of this eggplant with molasses, first peel the eggplant and dice it into cubes.
Throw 1-2 teaspoons of salt into a deep bowl, rub the eggplants into it. Add enough water to cover it and let it rest for at least half an hour.
At the end of the time, pour out the water. Pat the eggplants dry on a kitchen napkin.
Preheat oven to 400°F turbo fan.
Take 2-3 spoons of flour in a flat bowl, dust each eggplant with flour and prepare. Shake off excess flour.
Break the egg and beat it well, put it in a flat bowl.
In another flat bowl, add breadcrumbs and a little salt and mix.
Line a baking dish with greaseproof paper and set it aside, brush with olive oil on the greaseproof paper a few times.
Dip the cubed eggplants dipped in flour, first in the beaten egg, then in the breadcrumbs and lay them out on the greaseproof paper.
Send it to the preheated oven, take it out after 10 minutes, shake it for a while, let it continue to cook in the oven again, and take it out when it becomes a crispy golden yellow and slightly browned color. (Mine were in 14-17 minutes :))
Take it on a serving plate, put an early harvest olive oil in a small bowl next to it and molasses dipped in a bowl. Pour a few spoonfuls of molasses on top and serve.