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.

Eggplant Fritters

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.

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