You can roll just about anything in eggs
and breadcrumbs, deep fry it, and enjoy it as a crunchy bite. But I bet
you never thought to do it with eggplants, have you? You can serve these
with yogurt and garnish them with parsley or eat it as is for maximum
crunchiness.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
Ingredients for eggplant fingers:
Eggplant - 4 ( long Round brinjal)
Salt - 2 tbsp.
Eggs - 3 ( vegetarians can use maida batter)
Cornstarch - 2 tsp.
Breadcrumbs - 1 cup
Method of preparing the eggplant fingers:
Peel the eggplants. Slice them lengthwise, keeping the stem intact .
In a bowl, dissolve the salt in 6 pints of water. Let the eggplants
soak for 15 minutes.
Place a plate to keep them from floating.
Pat the eggplants dry and set them aside.
Mix the eggs with
cornstarch in one bowl.
Arrange the breadcrumbs in another.
Soak the eggplants in the egg mix first, then roll them in
breadcrumbs. ( maida batter with salt and chili pdr)
Heat oil in a pan for deep frying.
Fry the eggplants until golden and drain them on a drying rack.
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