Fried Eggplants arrabbiata 

Fried eggplants are a versatile and delicious recipe with which we can enjoy all the flavor of this vegetable. Easy to prepare, they can be served in many ways and also used as an ingredient for more elaborate recipes. If it is true that everything is tastier when we fry it, fried eggplants are definitely one of the eggplant recipes to try. To prepare them we need very little time: we wash them, cut them into slices and then fry them in plenty of peanut oil. A pinch of salt as a condiment at the end of cooking and our golden fried eggplants are ready to bring to the table!

We can prepare them if we are looking for easy and tasty vegetable side dishes, or even to use them in other preparations, such as savory pies, sandwiches or even to season pasta! I used elongated eggplants, so it was easy to get slices similar to each other in size. If we prefer, we can also make fried eggplants into cubes. Cut them into thick slices about a centimeter thick and then continue with a cut into cubes not too small. For a perfect frying, a kitchen thermometer is very useful with which to check the temperature of the oil. If we do not have it, we use a toothpick: put it in the oil, if bubbles form around the wood it means that we can start frying. Pan-fried eggplants can be customized in many ways. For example, we can fry them, put them in a bowl and mix them together with salt and a pinch of chili powder. The eggplant already has an intense flavor and in this way we will make our side dish spicy. Now let's get to work and let us know in the comments how much you liked this recipe!

With a plate of fried eggplant all'arrabbiata with chili it will be impossible not to get great consensus. A simple recipe but a literally explosive flavor.

Ingredients

4 aubergines

extra virgin olive oil to taste

1 chili pepper

salt to taste

1 clove of garlic

Preparation

To prepare fried aubergines all'arrabbiata the first thing to do will be to dedicate yourself to the basic ingredient, then to the eggplant. You will first have to remove the two ends and then wash them thoroughly and dry them by dabbing with a sheet of absorbent paper or with a well-cleaned cloth. The aubergines at this point will be reduced into slices and then into cubes. If you wish, however, keep the eggplant in slices. You will have to decide the shape to be given based on the dish you intend to make or how you want to present your side dish. Once ready, the aubergines will be fried in plenty of seed oil or extra virgin olive oil brought to temperature. Season with salt and then brown for about three to four minutes on each side. If you wish, to eliminate the more bitter aftertaste that aubergines often have, you can sprinkle them with coarse salt and put inside a colander. Let it rest for about half an hour and then clean up excess salt. In this way you will get a sweeter and less bitter final taste. Once ready, the aubergines should be placed on a sheet previously covered with absorbent paper. This step may seem of little importance but it will be essential not to have a too greasy result. Keep the aubergines aside momentarily while continue frying. Meanwhile, brown a clove of garlic in a saucepan and add the chili pepper previously chopped very finely. Add the aubergines and sauté for a couple of minutes so that the oil flavored with chilli and garlic can perfectly season the eggplant. If necessary, season with more salt. Then turn off the heat and let it rest so that the dish gets cold and then serve it to your guests.