Thursday, August 04, 2011

Fried Eggplant

It's funny to think of the first time I was introduced to eggplant. I always considered it one of those "odd" vegetables like artichokes or kohlrabi. My sister and I were visiting a newly-married friend of ours many years ago, and along with her dinner one evening, she was fixing fried eggplant. It did not sound appealing, but as our mother always taught us from a young age - always take a little bit from what it being served - even if you're certain that it will be gross.

Both of us couldn't believe how delicious it was and we were anxious to introduce it to our family. Now every summer, it is requested by all of our family members (minus one) that we fix it when it's available fresh from the farmers market. Tonight with our fettuccine noodles, homemade pesto using fresh basil from the garden, and homegrown green beans via farmers market, we fixed:

♥ Fried Eggplant ♥

Eggplant (the smaller/skinnier the better)
Water
Egg
Flour
Butter

Peel and slice eggplant to about 1/4" thick. Place in water to help avoid oxidation while cutting up the rest of your eggplants. Dip in whisked egg (you may need more than one if you have more than one eggplant) and then in flour, making sure both sides are adequately covered.

Place in well buttered skillet (tonight I used SmartBalance and coconut oil) and cook until soft and lightly brown on both sides.

4 comments:

Anonymous said...

Hi Cheri,
One of my favorites! They are delicious. There's also a slightly different recipe that I have tried.
Put self-rising flour in a bowl add beer, mix(not to thick or thin)s/p dip thinly cut zucchini and fry.
Irene

Samantha R. said...

Mmm! I anxiously await ours to be ripe!

Cheri said...

Thanks for sharing, Irene! I wonder if there might be something else that I could use in place of the beer?

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