INGREDIENTS

INSTRUCTIONS

Salting time: 30 min. Prep and cooking: 30 min. Serves 4 to 6  Sprinkle
eggplant slices liberally with salt and set aside 1/2 hr. for  excess
water to drain off.  Combine flours, cornmeal, spices, herbs and salt
with the water in a  bowl and whisk till smooth and the consistency of
thick cream, adding  water if needed.  Rinse salt off eggplant and pat
dry with paper towels. Pair up slices  about the same size. Trim cheese
slices a tad smaller than eggplant  rounds (a biscuit or cookie cutter
is handy.) Place 2 slices of  cheese between each pair of eggplant
slices. Dip each sandwich in  batter, lightly shake off excess, dip in
breadcrumbs & set aside  (waxed paper is helpful). Make all the
sandwiches before beginning to  fry.  Heat 1/2" oil or ghee in a large
skillet till hot but not smoking. If  desired, place garlic slices in
the oil till it is very fragrant, then  remove them. Fry fritters 10-15
min. on each side till eggplant is  fork-tender. Drain and serve. I
like this kind of thing with coleslaw  or 'tater salad if I'm not
feeling like making something authentic.  You can also top them with
marinara sauce.  NOTE: The only slightly tricky thing about this dish
is the heat; too  hot and the cheese leaks, but it has to be fairly hot
to keep the  fritters from coming out oily. Just watch for beginnings
of leakage.  Source: Yamuna Devi's wonderful, near-encyclopedic LORD
KRISHNA'S  CUISINE: THE ART OF INDIAN VEGETARIAN COOKING  Posted to
MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep  28, 98,
converted by MM_Buster v2.0l.

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