| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | February 19 | 1 | servings | |
INGREDIENTS
| A; (1-pound) eggplant, | ||
| ; trimmed and cut | ||
| ; into strips, each | ||
| ; about 3 by 3/4 by | ||
| ; 3/4 inches | ||
| 1 | ts | Salt |
| 1/4 | c | All-purpose flour for dredging |
| Vegetable oil for deep-frying | ||
| 1/2 | c | Confectioners' sugar for dipping |
INSTRUCTIONS
In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping. Serves 4 to 6. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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