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Americas Best Kitchens
Apple Carrot Muffins
Avocado Fruit Salad
Brown Rice and Lentil Salad
Buttermilk Yogurt Dressing
Cheese Yogurt Sauce
Chilled Beet Soup
Chinese Herbal Soup
Converting Recipes to
Healthy Recipes
Cucumber Salad
Festive Fruit Salad
French Market Soup
Fried Eggplant
Fruit Slaw
Garam Masala
Ghee
Ginger Rosemary Vinegar
Healthy Banana Muffins
Iced Tomato Soup from
Spain
Lemon Beet Rice
Lemon Bread
Lime Wine Punch
Marinated Mushroom Salad
Melon, Cucumber & Tomato
Salad
Mixed Fruit Shake
Oatmeal Cookies
Rice With Nuts from
Spain
Rice-Almond Salad
Roasted Mediterranean
Vegetables
Seasoning Secrets
Spanish Salad Tropical Coffee Cake
Whole Wheat Soy Waffles
Winter Fruit Salad
Fried Eggplant
Ingredients
1 large
eggplant
1/3 cup all-purpose flour
1/2 cup olive oil or corn oil
Garlic Yogurt
Sauce
or
Yogurt Sauce
with Pine Nuts and Garlic
Salt
Serves 4
Directions
1.
Remove the stem and hull from the eggplant.
2.
Peel the eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin
between, making a striped design. Cut crosswise into 3/8-inch-thick slices. Lay
on paper towels.
3.
Sprinkle the eggplant strips liberally with the salt. Weigh down with a heavy
object and let stand 30 minutes.
4.
Rinse and dry thoroughly with fresh paper towels. Coat lightly with the flour.
5.
Heat the oil in a large skillet over high heat. Reduce the heat to medium. Add
the eggplant slices, and fry until lightly browned on both sides.
6.
Drain on paper towels and arrange on a serving platter.
7.
Serve chilled as an appetizer or as a side dish with the yogurt sauce.
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