You can roll just about anything in eggs and breadcrumbs, deep fry it, and enjoy it as a crunchy bite. But I bet you never thought to do it with eggplants, have you? You can serve these with yogurt and garnish them with parsley or eat it as is for maximum crunchiness.
Ingredients for eggplant fingers:
Method of preparing the eggplant fingers:
-
Peel the eggplants. Slice them lengthwise, keeping the stem intact (as shown in the video).
-
In a bowl, dissolve the salt in 6 pints of water. Let the eggplants soak for 15 minutes. Place a plate to keep them from floating.
-
Pat the eggplants dry and set them aside. Mix the eggs with cornstarch in one bowl. Arrange the breadcrumbs in another.
-
Soak the eggplants in the egg mix first, then roll them in breadcrumbs. Heat oil in a pan for deep frying.
-
Fry the eggplants until golden and drain them on a drying rack.
Go to BabaMail
