Tuesday, August 9, 2011
Eggplant Fritters - Vegetables from an Italian Garden CB
Eggplant dishes aren't the most photogenic, so I hope this picture makes the eggplant look as delicious as it tasted, crispy on the outside and tender and sweet on the inside.
The recipe calls for 3 eggplants, but since we were cooking for two, one medium eggplant did the trick.
We ate it straight up with a dusting of salt and pepper, but a Marinara sauce would be a good side for dipping.
3 eggplants, peeled and sliced lengthwise
1 cup almond or soy milk
flour (enough to coat all slices) (I added salt and sugar to the flour)
scant 1 cup olive oil
1 small bunch parsley, cut into sprigs
Dip the eggplant slices in the soy or almond milk and coat lightly with the flour. Heat the oil in a skillet. Add the eggplant slices, in batches, and cook over medium heat, turning occasionally for 5-8 minutes, until golden on both sides. Remove with a slotted spoon and drain on paper towels. Arrange the slices in a flower shape on a warm serving plate and season with salt. Fry the parsley sprigs in the same pan of oil for a few minutes, then remove with a slotted spoon and use them as garnish. Serve immediately.