Before cooking, dry eggplant thoroughly with a cloth, dust lightly in flour (or first in flour, then in beaten egg, if using), and fry in small batches in olive oil heated to the verge of smoking. Turn when brown on one side. Drain briefly on paper and serve at once. The slices should be toast-brown and crisp.
Comments: Zucchini can be substituted for eggplant; soaking it in salt is not necessary. Four or five medium zucchini will serve six. Top with tahini for a Middle Eastern feel or marinara and cheese for an Italian feel.
Friday, January 1, 2010 - 12:52am