Prep 30 mins
Cook 20 mins
"After years of appearing on American dinner tables mostly as an ethnic specialty (as eggplant parmigiana, say, or maybe in a Szechuan-style stir-fry), eggplant has arrived as a mainstream food in this country." Saveur Magazine,1994. Anyway you cook it, I love it. This way it is so delicious! This can be an appetizer, side or the entire meal - that is the way I like it.
- 1 cup flour
- 1 1⁄4 cups white wine
- salt & freshly ground black pepper
- 2 medium eggplants, thinly sliced into rounds
- vegetable oil
- 1 lemon, cut into wedges
- Place flour in a shallow bowl.
- Whisk wine into flour, beating until batter is smooth and the consistency of thin pancake batter, then season to taste with salt and pepper.
- Preheat oven to 200°F
- Salt or freeze eggplant slices to lessen bitterness and remove excess moisture.
- Pour vegetable oil into a heavy skillet to a depth of 2".
- Heat oil to 375°F or until it sizzles when you drop in a little batter. (If oil isn't hot enough, eggplant will absorb too much of it.)
- Dip eggplant slices in batter, then place into oil—as many at a time as you can without crowding the pan.
- Fry until golden, cooking on both sides, then drain on paper towels.
- Keep fried slices warm in oven.
- When all eggplant slices are cooked, season to taste with salt and pepper, and serve with a squeeze of fresh lemon.
This is the first time I've cooked eggplant, and I wanted a simple and quick recipe...absolutely delicious...Thanks!