For baked eggplants, wash and slice the eggplants and salt both sides.
Let the eggplants soak for 10 minutes.
For the dough, mix flour, salt, oil and 8 tablespoons lukewarm water until smooth and let stand for 30 minutes. Rinse eggplants, dry and coat both sides in flour.
Heat the oil for frying. Beat the egg whites until stiff and mix into the batter. Dip each eggplant slice in the batter and then fry out in the fat.
Drain baked eggplants and pepper and salt both sides.
Preparation Tip:
Baked eggplant tastes best with a dip made from yogurt, e.g. tsatziki
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