Ingredients:
- 1 medium eggplant, peeled and cut in 3-inch strips
- 1 1/2 teaspoons salt, divided
- 1 cup all-purpose flour
- 1 egg, slightly beaten
- 1 cup milk
- 1 tablespoon salad oil
- oil, for deep frying
Preparation:
Sprinkle eggplant strips with 1 teaspoon salt. Place in a bowl, cover with cold water and let stand for 1 hour. Drain and pat dry with paper towels. Meanwhile, combine flour and 1/2 teaspoon salt in a mixing bowl. Add egg, milk and 1 tablespoon salad oil, beat until smooth. Dip eggplant strips in batter and deep fry in hot oil (about 365°) until golden brown. Drain on paper towels.6 servings.
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