Fried Eggplant Fingers Recipe
Total time: less than 15 minutesPreparation time: 10 minutes
Cooking time: A few minutes
With the collaboration of Charlotte Stead, cooking teacher at Cookin' Cajun Cooking School, New Orleans
- 1 Eggplant or Aubergine, cut into fingers
- 2 eggs
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) flour
- 1/4 tsp. black pepper
- 1/4 tsp. white pepper
- Dry breadcrumbs
- Oil for frying
- Tabasco (optional)
- Salt the eggplant fingers and let them drain in a colander for 20 minutes. Rinse and dry well.
- Dip the fingers into flour, then into the mixture of eggs, milk and Tabasco.
- Dip into bread crumbs. Deep-fry slowly on both sides.
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