Sunday, July 1, 2012

Fried Eggplant

Serving: 8

1. 3 large eggplants 
2. Salt
3. 1 cup of vegetable oil (for medium size frying pan)

1. Slice eggplant lengthwise
2. Salt both sides well 
3. Let eggplant sit in a strainer and drain for 30 minuets to remove bitterness
4. Rinse, squeeze, and dry eggplant with paper towels
5. Heat oil to medium high
6. Fry until golden on both sides
7. Place on paper towel until cool 

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