Fried eggplant recipe with sweet and sour, spicy sauce are perfect for meat and fish, as an appetizer and for sandwiches. This recipe is good because the finished dish can be eaten both immediately after cooking and cold.
Did you know? There are only 25 kcal in 100 grams of eggplant, and therefore nutritionists unanimously declare its benefits and introduction into the diet, especially during the period of weight loss. Due to the fact that eggplants are tasty and low-calorie, easy to digest, they are included in therapeutic diets and diets for weight loss.
In addition, eggplant contains many vitamins and minerals that are necessary for the normal functioning of the heart: potassium, vitamins PP, groups B, C, carotene, calcium, phosphorus, sodium, magnesium, copper and iron.
Also in the course of research, scientists have found that eggplants are useful for the prevention of atherosclerosis and other diseases of the cardiovascular system.
Eggplant tends to be bitter, but this can be easily avoided by following our tips. Slice the eggplant however you like. Season generously with salt and stir. Leave in this state for at least 25 minutes. Rinse under running water to remove any juices and excess salt. Cook as directed by the recipe.
Remember that when frying or stewing, eggplants greatly decrease in size, because they contain a lot of water. Medium-sized fruits have the best taste. They have a lot of pulp, and the skin is soft. By the way, cutting the skin of eggplant is not necessary at all. It is not harmful, in the process of cooking it becomes soft and gives the dish a characteristic purple color.