Sautéed Squid with Fried Eggplant

Name: Sautéed Squid with Fried Eggplant
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil, for frying; 1 pinch Pinch of cayenne pepper; 158 milliliters cornstarch; 3 larges egg whites; 454 grams Japanese eggplants, sliced into 1/2-inch rounds; 4 servings Lemon wedges, for serving; 473 milliliters panko (Japanese bread crumbs), crushed; 4 servings Salt; 59 milliliters salted roasted cashews, coarsely chopped; 4 scallions, thinly sliced; 680 grams cleaned squid

Sautéed Squid with Fried Eggplant is a dairy free and pescatarian recipe with 4 servings. One serving contains 464 calories, 36g of protein, and 10g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. Head to the store and pick up scallions, cayenne pepper, lemon wedges, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat the oven to 30

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Oven

Sprinkle the eggplant slices with salt and let stand on a rack set over a rimmed baking sheet for 20 minutes. Rinse and pat dry.

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Eggplant

Salt

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Baking Sheet

Meanwhile, using a sharp knife, slit the squid bodies lengthwise and lay them flat on a work surface with the insides facing up. Using the tip of the knife, score the bodies in 1/8-inch-diagonal diamonds, being sure not to cut all of the way through.

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Squid

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Knife

Cut the squid in quarters lengthwise.

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Squid

In a medium bowl, whisk the egg whites with the cornstarch.

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Corn Starch

Egg Whites

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Whisk

Bowl

Put the panko in a shallow bowl and season lightly with salt. Dip the eggplant rounds in the cornstarch mixture, spreading it thinly with your fingers. Dredge the eggplant in the panko, pressing to help the crumbs adhere.

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Corn Starch

Eggplant

Panko

Salt

Dip

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Bowl

Transfer the eggplant to a baking sheet.

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Eggplant

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Baking Sheet

In a large skillet, heat 1/4 inch of canola oil until shimmering.

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Canola Oil

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Frying Pan

Add half of the eggplant and fry over moderately high heat, turning once, until golden and crisp, about 5 minutes.

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Eggplant

Drain the eggplant on paper towels and sprinkle lightly with salt. Repeat with the remaining eggplant.

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Eggplant

Salt

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Paper Towels

Transfer the eggplant to a wire rack and keep warm in the oven.

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Eggplant

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Wire Rack

Oven

Pour out the oil and wipe out the skillet.

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Cooking Oil

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Frying Pan

Add 3 tablespoons of oil to the skillet and heat until smoking.

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Cooking Oil

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Frying Pan

Add half of the squid and stir-fry over high heat until curled and lightly browned, about 4 minutes.

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Squid

Pour the squid and any accumulated liquid into a bowl.

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Squid

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Bowl

Add 3 more tablespoons of oil to the skillet; when it shimmers, add the remaining squid and stir-fry. Return all of the squid and any accumulated liquid to the skillet and cook over high heat until the liquid is evaporated, about 2 minutes.

Ingredients you will need

Squid

Cooking Oil

Equipment you will use

Frying Pan

Add the scallions, season with salt and cayenne and cook until the scallions are tender, about 1 minute.

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Green Onions