Fried Egg Plant
Ingredients
Directions
Prepare
Peel and cut the eggplant into strips.
Sprinkle the strips with coarse sea salt.
Fry and serve
Dip each piece separately in the fritter batter.
Fry in deep oil until golden brown.
Drain on brown paper and serve immediately.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Eggplant
- Forms the tender, moist filling inside the crisp coating.
- Fritter batter
- Forms a crisp, golden coating that seals in moisture during frying.
- Deep frying oil
- Conducts heat to brown the batter quickly and cook the eggplant through.
The step that matters
Fry in deep oil until golden brown. The oil must be hot enough to crisp the batter quickly. If it is too cool, the batter absorbs oil and turns greasy, and the eggplant steams instead of crisping.
“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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