Name: Eggplant Friters
Ingredients: 1 c All-Purpose Flour; 1/2 ts Baking Powder; 1 ts Salt; 1 ts Black Pepper; 1/2 ts Sugar; 1 ts Dried Oregano, crumbled; 1 1/2 c Warm Beer; 6 Cuos Vegetable Oil; 1 md Eggplant, Peeled And Cut Crosswise Into 3/8-Inch Slices; Salt For Sprinkling; Plain Yogurt For Dipping

Explain the Gospel as perfectly as possible and they sadly just do not see it. The problem is not necessarily the presenter. The problem is definitely not the Gospel! Paul says in 2 Corinthians 4:4 that the Gospel is “the glory of Christ, who is the image of God.” That’s impressive, as good as it gets! But because of the spiritual blindness of the individual (2 Cor. 4:3-4), unable to see the Gospel’s greatness, there is simply no desire without God’s enabling power. And add to the blindness, a spiritually dead heart (Eph. 2:1), and there is absolutely no way a person on his or her own will ever desire Jesus Christ. In other words, people are not blinded because they chose to renounce the Gospel. Rather people renounce the Gospel because they are blinded by the evil one.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Appetizers, Vegetables	4	Servings

INGREDIENTS

1	c	All-Purpose Flour
1/2	ts	Baking Powder
1	ts	Salt
1	ts	Black Pepper
1/2	ts	Sugar
1	ts	Dried Oregano, crumbled
1 1/2	c	Warm Beer
6		Cuos Vegetable Oil
1	md	Eggplant, Peeled And Cut Crosswise Into 3/8-Inch Slices
		Salt For Sprinkling
		Plain Yogurt For Dipping

INSTRUCTIONS

Combine flour, baking powder, salt, pepper, sugar, and oregano in mixing
bowl. Pour in beer, whisk until smooth, and let sit at room temperature for
one hour.
Heat oil in large pot or fryer to 350~. Dip each eggplant slice into batter
to evenly coat, shake off excess, and drop into hot oil, being careful not
to crowd the pan. Fry until golden brown all over, 3 to 5 minutes. Use
slotted spoon to turn, and transfer to paper towels to drain. Serve hot,
sprinkled with salt, and with yogurt for dipping. Also just sprinkled with
parmesan cheese.
NOTES : The contrast between the jelly-like interior and crisp coating in
these fried disks is irresistible.  Serve quickly for best texture.
Posted to MC-Recipe Digest V1 #465 by DR0983@aol.com on Feb 2, 1997.

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