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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Is usually eaten as a finger food and side dish for fried fish. Ingredients:
2 medium narrow eggplants |
2 eggs, lightly beaten |
1 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
vegetable oil (for frying) |
Directions:
1. Wash the eggplants and cut off the ends.
2. Pare the skin off of the eggplants in strips to leave a striped effect.
3. Cut each eggplant into 1/4 slices and set aside.
4. In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
5. In a large frying pan, pour enough oil to coat the bottom.
6. Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
7. Transfer to a plate lined with paper towels to drain.
8. Serve warm or at room temperature.
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