Eggplant Fritters

When you are buying eggplants, look for shiny ones. That means they are fresh.

 

Ingredients:

 2 eggplants

2 eggs

rice bread crumbs

salt

oil for frying

 

Cut top and bottom of eggplant and peel it.

 

 

Cut 1/2 inch (about 1cm) thick slices and lay them on the baking sheet covered with baking paper. Spread salt over all slices. Turn the other side and salt it, too. Leave it like that for at least 1/2 an hour for bitter juices to come out of eggplant.

 

 

With a paper towel, wipe moisture from eggplant slices. Now they are ready to be battered and fried.

Beat eggs and put bread crumbs on a dinner plate.

 

 

Put oil in a frying pan and turn the heat on. When oil is hot, lower the temperature to medium.

First put eggplant slice in egg wash, then roll it into bread crumbs.

 

 

Now it's ready for frying. Put them into the frying pan. After a minute or so, turn over and prick with a fork all over. After a while, turn them over again and do the same thing with the fork. I find that this way they fry faster. They should be mushy inside and crispy on the outside.

 

 

When done, transfer them on the plate covered with paper towel to absorb excess oil. Then transfer them onto serving plate.

 

 

My son is a huge fan of eggplant fritters. He stated: "I don't understand how someone doesn't like eggplants. They are vegetable meat!"

 

Serve eggplant fritters with feta cheese and tomatoes or make sandwich with all these ingredients. In a crusty bread, of course :)