Salt the eggplant before cooking to remove the excess moisture and ensure a crispier cooked texture. During the time it takes for the vegetable’s moisture to be released, pan-fry the garlic for ...
It should be about 1 cm deep in frying pan 24 cm in diameter. Place on high heat and when oil becomes hot and the surface starts to sway, add eggplant and paprika. Oil temperature should be above ...
Heat 1 cm oil in a large heavy - based frying pan over medium - high heat. When hot, fry the eggplant, in batches until golden on both sides. Remove from the pan and drain on a tray lined with ...