Page 5 - Online Cook Book
P. 5
SNACKS AND SMALL PLATES
Deep-fried eggplant with fresh herb sauce
2 eggplant (about 1 pound)
2 tablespoons all-purpose flour
vegetable oil, for deep-frying
fresh herb sauce
1 cup each loosely packed fresh oregano and flat-leaf parsley
¹⁄ cup olive oil
³
2 cloves garlic, crushed
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 Make fresh herb sauce.
2 Cut each eggplant into 10 slices. Season flour with salt and pepper. Toss eggplant in
flour, shake away excess.
3 Heat vegetable oil in medium saucepan or wok. Deep-fry eggplant, in batches, until
browned and tender. Remove from pan; drain on paper towels.
4 Serve eggplant drizzled with sauce.
fresh herb sauce Process ingredients until smooth; season to taste.
prep + cook time 20 minutes makes 20 slices
tip Store sauce in airtight container in refrigerator.
27