June 21, 2012
I consider eggplant one of the vegetarian’s meat. I remember, my mother using it often in her vegetarian cooking. Eggplant contains a host of vitamins and minerals, and flavonoids, such as nasunin. It is nutritious and delicious. For more on the nutrition, click on Eggplant.
I prepare eggplant in a few different ways but making them pane, (dipped in batter and fried in oil) seems to be one of the ways enjoyed most by my family and guests alike. Hope you are going to enjoy it too.
1 large eggplant
2 tsp. salt
Oil, for frying
1tbsp sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup water
3-4 tbsp. flour
Peel and slice eggplant into 1/4 Inch thick slices. Sprinkle with salt, on both sides and set aside, for about 1/2 hour or more.
In a small bowl, whisk eggs, sour cream, salt pepper and water; add flour to make a thick batter.
Place a small amount of oil (about 1/4 deep) into a frying pan.
Drain off the liquid and drop slices of eggplant into the batter to coat well both sides. Place in the hot oil and fry until light brown, turning once.
Remove to a paper towel covered dish, and stuck them with layers of paper towel to remove excess oil. Cover to keep warm.
Serve warm with rice pilaf.
Yields: 22-25 slices
Leia’s Culinary Treasures