Yes, you read the title right...
EGGPLANT FRIES
I had never had an eggplant before and to be honest, was not sure exactly what they looked like.
I had no idea about the texture, taste, how to peel them, that they had seeds, and so on. Pretty much this was going to be a hit or miss learning experience for me.
I must say, I would make them again. After a few times of tweeking, they may turn out wonderful. They were not bad.. like I said, I'd make them again.. but, they were not the best thing. We ate them though.
I made some extra crispy and some normal just to see what the difference would be. I like the normal ones (which is weird because I like the semi burnt foods usually) It was weird though biting ito them and not knowing what to expect. Give it a try though.
p.s. the recipe calls for honey on them, I didn't use honey becuase I was not sure what an eggplant tasted like but I added paramsean cheese to mine.
3/4 cup flour
2 tsps garlic powder1 tsp dried oregano
1 tsp fresh parsley, minced
1 tbsp kosher salt
1/2 tsp black pepper, fresh ground
oil for frying
3 baby eggplants or 2 medium eggplants
salt for seasoning
honey
In a shallow bowl, combine the flour, garlic powder, dried oregano, parsley, salt, and pepper until thoroughly mixed. In a heavy-bottom medium saucepan, heat at least two inches of oil to about 350F. Peel the eggplants and slice into 3/4-inch thick fingers. Toss the eggplant slices a few at a time in the seasoned flour until well coated. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much. When they begin to brown (about a minute) flip them over and cook for another 30 seconds to a minute. Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of honey. A great snacking appetizer for 4 people
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