Do you like eggplant?. If you do, good for you! If you don't, you need to try these lightly fried eggplant slices. I was given two large eggplants by a friend, and being a person who definitely
does not like did not like eggplant, I had no clue what to do with them. I tried baked eggplant puree -- no success. I had to find a way to quickly cook the eggplant, as overcooked, mushy brown eggplant is not exactly my cup of tea. So fried eggplant was born. Now you know what to do with all that eggplant!
These slices are richly flavorful and the natural aroma of the eggplant is somewhat masked. Try this slightly chewy, fried eggplant instead of bacon for breakfast! For better presentation, serve topped with bright vegetables or fruits. Enjoy!
Now, tell me, do you love or hate eggplant, or are you just an 'I don't care'?
Yields: 12 slices
12 slices eggplant (¼ in. thick; 3 in. diameter)
For seasoned oil:
4 cloves garlic, minced
1 tsp. salt
2 tsp. sugar
2 tsp. tahini (sesame paste)
2 tsp. lemon juice
2 Tbsp. oil
1. Mix everything for seasoned oil and let sit while preparing eggplant.
2. Heat 2 tsp. seasoned oil in skillet over medium-high heat (enough to brown eggplant without wilting it too much – it should still be crisp). Fry three slices eggplant. Flip and add 1 tsp. seasoned oil. Remove when browned.
3. Repeat with remaining eggplant, wiping skillet in between batches if needed.
4. Serve warm. Decorate with fresh vegetables if desired.
Scripture of the Day
"A man's pride shall bring him low: but honor shall uphold the humble in spirit."
Labels: Sides, vegetables