Thursday, October 15, 2009

Egg Battered Eggplant by Sanjay

It is a rare occasion that brings together eggs and eggplants. I made this because 3 eggs in my fridge got cracked and was feeling too creative to make a dinner omelet.


oil for quick frying
2 medium eggplants
3 eggs
1 cup flour
1 tbs wheat germ
1 tbs paprika
1 tsp salt
1 tsp black pepper

Cut the eggplant into thick steaks and set aside.
Whisk the eggs.
Drop the wheat germ into the eggs and add mix in the flour little by little until you get a consistency you like. I used a rather light very runny batter because Susan does not like to feel like she is eating a piece of food wrapped in a loaf of bread.
Add in your spices.
Put a couple of the eggplant steaks into the batter and heat up your oil.
You can test the oil by dribbling a tiny bit of batter into it. The batter should cook on contact.
Fry the eggplant (it shouldn't take too long).


The hotter the oil the quicker it cooks. Once the batter is crispy it doesn't absorb too much oil. Keeping the oil hot and doing a quick in-and-out job stops the eggplant from getting really greasy. The batter should be crispy and the inside should be juicy without making the whole thing soggy. This is a bit of a balancing act which may sett off a few smoke alarms while putting you and your stove top in mortal danger. I think that the terror sweats make best condiment after taziki.


I am thinking of subbing out the eggs with gluten and water and varying the sizes of the eggplant cuts for experimentation.