Slices of crumbed goodness
I love how eggplant goes nice and soft when cooked while still having that yummy crispy coating. The coating of the eggplant slices starts with flour then organic free-range egg and then a mixture of bread crumbs with salt, cajun spices and dried parsley. Shallow fry in your favourite oil for a minute each side until golden brown to seal and then drain on some paper towel. Pop them on an oven tray and heat in the oven for say 10 minutes on 200 degrees to help cook a little longer. Serve with your favourite salad. I nearly set the kitchen on fire when the paper towel caught alight on the stove top but quick acting saved the day — phew, that was close!
SNAPSHOT REVIEW:
PROS: Tastes good, Vegetarian friendly, Healthy except for the frying
CONS: Can be a bit messy to make but it's worth it
MUST TRY: Not burning my fingers in the fry pan oil
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Crumbed eggplant with side salad of tomato, mixed lettuce and grated cheese, Chef Leong :-)
2 comments:
Big eggplant fan, and yes, isn't just that more wonderful when crispy on the outside and oh so gooey and delicious on the inside. Very well done Chef Leong.
hi sara, i think eggplant has become one of my favourite and versatile vegetables to eat now :-)
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