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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: leah@smith.CHI.IL.US (News)
Date: 28 Jul 91 08:17:55 GMT
Subject: OVO: Fried Eggplant
Reply-To: leah@smith.UUCP (L.A.Z. Smith)
Keywords: recipe ovo/fried-eggplant
Summary: orig. subject: Re: eggplant recipes wanted
Archive-Name: recipes/ovo/fried-eggplant
Followup-To: rec.food.veg
Organization: R. H. E. Smith Corp., Wheeling, IL
Approved: aem@mthvax.cs.miami.edu
One of my favorite eggplant dishes is fried eggplant. It's fairly
simple.
Eggplant, sliced (peel and salt if desired -- I don't bother)
Egg, beaten and thinned slightly with water or wine with a few dashes
of Tabasco and/or Worcestershire sauce
Matzo meal or dried bread/cracker crumbs or flour seasoned with
salt, pepper, cayenne, dried herbs, etc.
Vegetable oil
Dip the eggplant slices in the egg and then shake in a bag with the
seasoned meal. Heat enough oil to come 1/4 to 1/2 inch (depending on
the size of your eggplant slices) up the sides of a skillet until
medium hot. Add eggplant in a single layer and fry on each side until
golden. Drain on paper towels. Keep the first batch warm in the oven
while you fry succeeding ones.
Barbara Kafka's "Microwave Gourmet" has a pretty good recipe for
eggplant dip: Nuke the whole eggplant until soft (about 12 minutes for
a large purple one); scoop the flesh into a food processor and add a
crushed clove of garlic, some chopped parsley, salt, pepper, about 2
tsp. lemon juice and 2 tbls. olive oil. Process until chopped and
combined.
L.A.Z. Smith leah@smith.uucp leah@smith.chi.il.us