Egg Plant in Batter
Ingredients
Directions
Prepare the eggplant
Cut eggplant into ½–¾‑inch slices, place in a large quantity of cold water, bring to a boil and boil for 5 minutes; drain, repeat the process, add salt to the third water and boil until just tender; drain thoroughly.
Make the batter
In a bowl, combine 2 tablespoons oil or melted butter, 3 tablespoons flour, 1½ cups boiling water, 2 eggs, ⅓ teaspoon salt, and 5 tablespoons stale graham bread crumbs (or enough to achieve the right consistency). Heat oil (without browning), add flour, stir until smooth, add water while stirring; when smooth, remove from heat, add beaten eggs, salt, and crumbs.
Cook and serve
Drop spoonfuls of the batter onto a well‑oiled griddle or dripping pan, lay on the egg‑plant slices and cover with the batter. Brown delicately on both sides on the griddle or bake in a quick oven until a delicate brown. Serve immediately.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Eggs
- Bind the batter and help it set and hold its shape when cooked.
- Flour (in the method)
- Thickens the batter into a smooth paste that helps it cling to the eggplant.
- Bread crumbs (in the method)
- Add body to the batter and help it brown during cooking.
- Oil or melted butter
- Adds fat for richer flavour and helps the batter brown on the griddle.
The step that matters
Cook the flour in the oil without browning it. Cooking the flour briefly in fat, then stirring in liquid, makes a smooth base without lumps. Browning it would add a bitter taste and weaken the batter's smooth texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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