| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants |
| 10 |
|
Cloves garlic |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Buttermilk baking mix |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Black pepper |
| 1 |
lg |
Egg |
|
|
Olive oil |
|
|
Salad oil |
INSTRUCTIONS
1. Cut eggplant into 1/2-inch slices. Place in single layer on paper
towels. Sprinkle with salt and set aside for 30 minutes. 2. Using garlic
press, press 6 garlic cloves and place into mixing bowl. Add flour, biscuit
mix, oregano, pepper, slightly beaten egg and enough water to make batter
the consistency of pancake batter. 3. Pour half olive oil and half salad
oil to a depth of 1/4 inch in a skillet over medium heat. Crush four garlic
cloves with flat edge of knife; add to oil and saute until lightly browned.
Press the cloves against sides of pan just before removing to release more
of the garlic flavor. 4. Coat each eggplant slice with batter; fry, being
careful not to brown too fast. (Do not burn.) Serve immediately.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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