If you love fried eggplant like we do (Nicole misses eggplant parmigiana...), you will love this recipe, ESPECIALLY the grapeseed oil part.
INGREDIENTS:
Eggplant
Flour
Cornstarch
Breadcrumbs
Salt
Pepper
Paprika
Water
Grapeseed Oil
Lime (optional)
We peel our eggplant, but you can leave the skin on if you'd like. Slice the eggplant -- not too thick -- and soak in salt water. I probably soaked the eggplant for about thirty minutes or so.
Pat dry the eggplant with paper towels.
There will be three steps before you get to the frying pan:
Step 1: Flour, paprika, a generous amount of salt and pepper
Step 2: Cornstarch and water (You want this more liquidy than gooey, I learned)
Step 3: Breadcrumbs (if you're trying vegan, make sure your breadcrumbs don't come with cheese inside!), salt, and pepper
Dip, dip, dip, set aside. I liked doing all of them at once and then frying, but that's a personal decision.
Heat a generous amount of grapeseed oil (trust me on this one: tastes SO MUCH BETTER than olive oil) in a pan, and fry accordingly.
Make sure you don't burn them! If you've done everything right, you should have a delicious, soft, fried eggplant patty.
I put a little lime on top, but I'm sure there are other things you can use. Tomato sauce, perhaps?
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to salt or not to salt, that is the eternal eggplant question. i'll have to try your recipe soon!
ReplyDeleteMy mother-in-law swears by salting; and her eggplant is always AMAZING. I had never salted before yesterday, and I definitely liked the results much better with salting first...
ReplyDeleteI think I'm going to use the leftovers for a sandwich!
Yum! I do non-vegan fried eggplant with just an egg and flour... it's good, but this is probs better. Mmmm.
ReplyDeleteOh this sounds amazing!! I love eggplant and Im going to have to try this soon. I have nothing but time to cook now :)
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