• sandrabrandalise


COOKBOOK: The Fresh Vegetable Cookbook

A vegetable in the form of fries! Perfect!

Sprinkle grated parmesan cheese and you’ll be in heaven.

I thought I had made enough, but looking back, maybe not!

Did you know!

In Turkey, for a new bride to be worth while for a husband-to-be she must know how to prepare eggplant in 27 different dishes!

Note: All my deep frying is done with olive oil which is much more expensive than your vegetable oil but a much healthier option.

If you only want to make a small batch, use a small saucepan with a smaller circumference and you will not need as much oil. Enjoy


Serves 4

2 eggplants, large


oil for deep frying (I use olive oil )

1 cup of plain flour

1 cup ice water

1 teaspoon of sugar

1 lightly beaten egg

Parmesan cheese, grated

Cut stem off the eggplant. Peel the eggplant carefully. Cut in half each half once again.

Cut each piece into fries, approx 2cm wide and 5mm thickness

Lay them out on a tray and sprinkle with excessive salt. The salt will extract all the bitter juices. Leave it standing for 10mins.

In the meantime prepare the batter. Add the flour in a bowl, add in batches the icy water, sugar and egg. Beat until a smooth texture.

Take kitchen paper towels and lay over the eggplant to absorb as much of the bitter juice as possible.

Heat the oil (which should never go over half of the pot you’re using).

Take a few eggplants at a time, dip them in the batter and carefully in the oil. Cooking time approx 3-4mins.

Drain the on a paper towel.

Place them on a serving plate and sprinkle with grated parmesan cheese.

NOTE: to check if the oil is hot enough, I slowing dip one side of a slice of bread, if it starts to bubble, the oil is ready to be used .

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