Ingredients:
2 Eggplants
Olive or Corn Oil
Corn flour
Soy milk/water
Kosher salt
Directions:
1. Peel eggplant and slice into 1/4 in. rounds
2. Preheat frying pan with oil (try not to burn the oil)
3. Mix togethor corn flour, soy milk and water until it reaches the consistency similar to eggnog
4. Dip eggplant in batter and coat
5. Remove eggplant from batter and coat in corn flour (this makes it crispy)
6. Fry in oil until hot throughout and crispy
7. Remove from pan and pat with paper towel to minimize amount of oil remaining on the eggplant
8. Serve with marinara if desired (I pureed my tomato and olives primavera - which is actually a la ole)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment