- 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
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Just a preamble.. I don't use a deep fryer, just the old fashioned caste iron skillet with oil. I also added a touch of pepper to the batter just because I know my tastes. I don't feed a family so this was used as the ""leftover"" half of another eggplant recipe. I trimmed the eggplant and left in the salted water in the frige for 2 days... It didn't seem to affect the dish and it kept and drained well. Now on to it! Delicious presentation of eggplant.. does not mask the eggplant, just adds a light ""shell"".. I found it delicious and as easy as any deep-fried dish can be. I was careful to keep the oil hot and took 2.5 ""batches"" to get through the rather small skillet and oil I used... I found they also didn't need to be ""piping hot"".. they were good even after cooling to room temperature, though warm was best. I also wasn't sure what 3"" strips meant, so I cut the eggplant up into pieces roughly 3.5x0.5x0.75 inches.. This seemed to work fine.
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