Fried Eggplant

Name: Fried Eggplant
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 cup flour; 1 1 ⁄ 4 cups white wine; Salt and freshly ground black pepper; 2 medium eggplants, thinly sliced into rounds; Vegetable oil; 1 lemon, cut into wedges

Serves
serves 4-6

HELEN ROSNER

Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best.

Ingredients

1 cup flour
1 ¹⁄₄ cups white wine
Salt and freshly ground black pepper
2 medium eggplants, thinly sliced into rounds
Vegetable oil
1 lemon, cut into wedges

ADVERTISEMENTAD

Instructions

Step 1

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.

Step 2

Preheat oven to 200°. Salt or freeze eggplant slices to lessen bitterness and remove excess moisture. Pour oil into a heavy skillet to a depth of 2". Heat oil to 375° or until it sizzles when you drop in a little batter. (If oil isn't hot enough, eggplant will absorb too much of it.)

Step 3

Dip eggplant slices in batter, then drop 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.