It's been awhile since I've updated you on school. I don't want to leave anything out though, so I'm going all the way back to the beginning of last month. I don't have any pictures from this day, so I thought I would share with you one of my favorite Phase One recipes - LES AUBERGINES FRITES - or fried eggplant.
I think I've told you before how much I love using the deep fryer. Clearly it's not our healthiest cooking method, but it's pretty fun. If you don't have a deep fryer at home you can use a deep frying pan and fill it about 3/4 way with frying oil. To avoid soaking the eggplant in oil, I'm sure you could just use a layer of oil and quick fry them on each side.
Fried Eggplant
Ingredients:
Eggplant, cut into "batons" - think french fries
Frying oil (canola works fine)
Tomato sauce for dipping
Breading Station:
Flour + Egg Wash (seasoned with salt and pepper) + bread crumbs (seasoned with dried oregano)
Methods:
1. Once eggplant is cut, lay the fries flat on a paper towel to absorb some of the natural moisture.
2. Dip the fries into the flour then the egg wash and then the bread crumbs last.
3. Fry until the crust is golden brown.
4. Drain the fries on a paper towel.
4. Heat the sauce and serve with the fries for dipping.
Trust me, this recipe is completely worth it. Forget your "no fry" rule and give it a shot.
