1 large eggplant
1/3 cup all-purpose flour
1/2 cup olive oil or corn oil
Garlic Yogurt Sauce or Yogurt Sauce with Pine Nuts and Garlic
Remove the stem and hull from the eggplant.
Peel the eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design. Cut crosswise into 3/8-inch-thick slices.
Lay on paper towels.
eggplant strips liberally with the salt. Weigh down with a heavy object and let stand 30 minutes.
Rinse and dry thoroughly with fresh paper towels. Coat lightly with the flour.
Heat the oil in a large skillet over high heat. Reduce the heat to medium. Add the eggplant slices, and fry until lightly browned on both sides.
Drain on paper towels and arrange on a serving platter.
Serve chilled as an appetizer or as a side dish with the yogurt sauce.
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