Batter Dipped Eggplant
1 envelope, 1/4 ounce active dry yeast
Stir the yeast into the water; set aside until foamy, about 10 minutes. Meanwhile, combine the flour, pepper and salt to taste in a large bowl and make a well in the middle. Pour in the yeast liquid and stir the flour into it, gradually working in all the flour, until a batter forms. Heat the oil in a large skillet over medium heat. Working in batches, if necessary, to avoid overcrowding the pan, dip the eggplant slices in the batter so they are coated all over and fry, turning the slices once until crisp and golden, about 5 minutes per side. Drain on paper towels and sprinkle with salt.
1 cup warm 105 to 115F water
1/2 cup all purpose flour
1/2 teaspoon freshly ground black pepper
1/2 cup sunflower oil or more if necessary
2 medium eggplants, sliced crosswise
Anonymous, Location not stated.
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