Remember when eggplant was just that big dark purple bulbous thing that nobody knew what to do with? Those days are over — now eggplant comes in dozens of different varieties and there are plenty of easy recipes for using every one of them!
Start with this simple basic recipe for fried eggplant. You can serve it just like this or then add it to a caprese plate, use it in a parmesan, stack it with other veggies and cheeses, or make it the basis for a fabulous pasta sauce!
- 1 cup flour
- 1 1⁄4 cups white wine
- Salt and freshly ground black pepper
- 2 medium eggplants, thinly sliced into rounds
- Vegetable oil (try Artisano’s new Sunflower Oil)
- 1 lemon, cut into wedges
- 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.
- 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.)
- 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.
- When all eggplant slices are cooked, season to taste with salt and pepper, and serve with a squeeze of fresh lemon. Serves 4-6.
Serve this alongside grilled meats or instead of meat — paired with a summer salad. What could be simpler? Ready for more?