Berenjenas rebozadas are easy to make and are a perfect option to serve as an accompaniment or incoming of any food. While it is true that by cooking fried we increase the caloric contribution of this beneficial food, it is also possible that its flavor is enhanced and allows us to enjoy a really delicious bite. And, who can resist tasting such a delicacy from time to time? We do not! In general, the batter that is used for any type of vegetable usually be made of eggs and flour or egg and breadcrumbs. However, many are those that, for various reasons, cannot consume egg and, therefore, resort to substitute recipes. This is precisely what we propose in recipes, a perfect option to replace this product. Keep reading and discover with us how to do eggplants rebozed without egg, the result will surprise you!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make rebozed eggplants without eggs: |
| 2 eggplants 1 liter of milk 1 pack of flour 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make rebozed eggplants without eggs:
1. so that the eggplants rebobed without eggs are crispy and, in addition, they do not absorb more oil than desired, we will use milk instead of water so that they are not too bitter. Thus, we wash them well, we cut them into slices of approximately one centimeter, we put them in a container and cover them completely with milk. Then, we reserve them in the refrigerator 45 to 60 minutes.
2. After the rest time, we remove them and drain the maximum as possible, but without letting them dry at all. Then, add salt to taste and batter the sneakers still wet passing them through the flour, covering them completely with it.
3. We put a pan with plenty of frying oil to heat. Once hot, we fry the eggplain eggplants without egg over medium heat until they are well made by both sides. As they are done, we are placed on absorbent paper to remove excess fat.
4. We can already serve the rebozed eggplants without egg! By eating them, you will see that they do not leave that touch of oil flavor in their mouths, but that the intense flavor of the eggplant mixed with the softness of milk can be perfect. Having been soaked with milk for several minutes, the slices have absorbed and created it as a kind of protective barrier that prevents more account oil from penetrating during cooking. We have opted for whole milk, but if you wish you can use vegetable milk without problems. Tell us, how have you served the eggplantless eggplants? Simple or accompanied? We with a capped salad, natural tomato and mozzarella cheese, although we are sure that an avocado and arugula salad is also ideal.
