Look, I know that perhaps some of the stuff that we’re posting here might be considered a bit weird. For instance this recipe. Eggplant fries? Really? Yes really and yes they’re good. Just try them before you start calling us a bunch of unshowered, long haired hippie freaks. Neither of us have long hair and we shower on a semi-regular basis.
- 3/4 cup flour
- 2 tsps garlic powder
- 1 tsp dried oregano
- 1 tsp fresh parsley, minced
- 1 tbsp kosher salt
- 1/2 tsp black pepper, fresh ground
- oil for frying
- 3 baby eggplants or 2 medium eggplants
- salt for seasoning
In a shallow bowl, combine the flour, garlic powder, dried oregano, parsley, salt, and pepper until thoroughly mixed. In a heavy-bottom medium saucepan, heat at least two inches of oil to about 350F. Peel the eggplants and slice into 3/4-inch thick fingers. Toss the eggplant slices a few at a time in the seasoned flour until well coated. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much. When they begin to brown (about a minute) flip them over and cook for another 30 seconds to a minute. Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of honey. A great snacking appetizer for 4 people. Editor: 4 people? Ha.