The 5 -second trick of a Michelin's 5 -star chef that turns fried eggplant into crispy delights, without a bit of excess oil

For many cooks, the biggest challenge when preparing crispy fried eggplant – apart from the grilling version – is to avoid becoming oil. Dani García, five-star Michelin chef, reveals simple tricks that turn this seemingly modest vegetable into an easy, aromatic and irresistible snack.

No wonder: the porous structure of the eggplant, full of small air pockets, makes them behave exactly as a sponge in contact with the hot fat. Frying without the proper, correct technique can lead to heavy eggplants and difficult to digest. However, with a few simple tricks, fried eggplants can become a light, crisp and flavored snack.

Dani García, Spanish Chef of Marbella and holder of five Michelin stars revealed the secret in the show “Preparation of eggplants” from RTVE: Rapid sinking in very cold mineral water before frying. And there are other simple tricks.

The proposed variant resembles Tempura, but in the Japanese equivalent, a special dough and precise technique, which gives food a light, crisp and aerated crust, different from the classic frying. But the result, in both cases – the perfectly crispy fried eggplant – can be, at first glance, easily confused with fried potatoes.

Following is the step-by-step advice of the chef to get crispy, light and aromatic eggplant-ready to turn any meal, from a quick to sophisticated lunch, into an exceptional culinary experience.

Frying eggplant perfectly crispy and full of flavor with a secret 5 seconds Photo viveur photo

Secrets of perfectly fried eggplant from the 5-star Michelin chef

There are, therefore, a few essential steps that can transform eggplants, these seemingly modest vegetables, into true culinary stars of summer and autumn.

“The more I sit in the pan, the more oil absorbs”warns the Spanish chef Dani García, one of the few fifth-star chefs. During a television show, it revealed the key to success: the rapid diving, for a maximum of 5 seconds, in very cold carbonated mineral water, followed by a quick fry. The trick significantly reduces the absorption of oil and retains the perfect texture.

But magic does not stop here. It all starts with the choice of eggplant: they must be farm to the touch, with smooth and glossy shell. Cutting matters as well. For the ideal contrast between creamy core and crunchy exterior, García recommends thin sticks. Once cut, speed is essential: sinking in mineral water, immediate flour and frying – all to prevent oxidation and loss of texture.

Although other chefs prefer flour or rice, García remains faithful wheat flour, arguing that it offers exactly the desired crunch.

The result? Easy, tasty and surprisingly delicate eggplant, which can conquer any meal, from a fast dinner to a sophisticated lunch.

Easy and crispy fried eggplant – the simple recipe of Dani García

Chef Dani García is categorically about the use of salt: no salt is put before frying, because the eggplant releases a lot of water and lose their porosity. The salt is added only at the end, after the eggplant has cooled a little.

ingredients

• Eggplant: 1 kg;
• Wheat flour (or rice or wandering): 200 g;
• Frying oil: sufficient;
• Cold carbonated water: 1 liter;
• Salt: according to taste.

Method of preparation

We heat a deep pan or pan, with a lot of oil, up to about 180 ° C.

We cut the ends of the eggplant and throw them. The rest of the eggplant is cut into thick, uniform sticks for a homogeneous frying.

We sink the eggplant sticks in the carbonated water for a few seconds, moving them slightly with your hands so that the entire surface is wet.

We remove the eggplant from the water, without draining them too much, and we cover them generously and evenly with flour.

We fry the eggplant immediately, in very hot oil, in small installments so as not to lower the oil temperature, until a golden color and a crisp crust.

We remove them and place them on a strainer or metal grille to drain excess oil (it is more effective than the absorbing paper, keeping crocantenia).

Add salt only after the eggplant has cooled a little, to prevent the moisture from softening the crust. We serve immediately.