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.

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