| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Eggplant, cut crosswise in 1/4 inch slices or finger size rectangles |
|
|
Hot oil (375*) |
INSTRUCTIONS
source: Second Helpings Please
Cut eggplant crosswise in 1/4 inch slices or finger size rectangles. Drop
at once in hot oil (375*) on frying thermometer) Fry until golden. Drain on
absorbent paper. Season to taste. Serve as an appetizer or as a vegetable.
Posted to JEWISH-FOOD digest V97 #011, by alotzkar@direct.ca (Al) on Mon,
13 Jan 1997.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”