This dish is popular all over the Mediterranean. A lot of people I have met regard eggplant as a vegetable that is too hard to use because many eggplant dishes require you to sweat the eggplant with salt to take the bitterness out. This simple recipe does not require much work at all. All you have to do is cut the eggplant into 1cm thick slices, coat them in batter and shallow fry them in extra virgin olive oil. Make sure the oil is hot as eggplant is one of those vegetables that soaks up a lot of oil. This recipe offers a light and crispy appetizer or side dish; I also use it as a sandwich filling which is absolutely delicious alongside ham, cheese, mayonnaise or egg. Once fried it becomes soft and sweet.
Travelling all over Europe, my experience of this recipe is that it stays pretty much the same; with a few variations. Some people like to coat it in breadcrumbs while others like to coat it in fresh herbs and crumbs before frying. I personally like it battered in just flour and egg. After this step, you can pretty much season it in either salt or sugar! I know it is hard to believe, but eggplant done in this way can be a savoury or sweet dish. Either way you make it, it is absolutely delicious!
(Use as many eggplants and as many eggs and flour as you need)
Ingredients 2 Large eggplants
2 cups of plain flour
Salt and pepper to taste
Extra virgin olive oil (for shallow frying)
Cut two eggplants in 1cm thick slices
Whisk eggs in a bowl and flour in a separate bowl
Coat a slice of eggplant in the flour then in the egg
Shallow fry in extra virgin olive oil in a pan until both sides are soft (turning once or twice)
When soft, drain each slice on a paper towel and sprinkle with salt and pepper