Fried Eggplant Slices
Like eggplant? Honestly, I don’t most of the time. I usually can’t get over the texture. However, last weekend, our friends had a guest currently enrolled in culinary school down in Calabria (the toe of the boot) and he made dinner. My favorite thing that he made were these fried eggplant slices, and David and I made them as part of lunch today. It’s an incredibly easy recipe, but I thought I’d photograph the process anyway. How we did it after the jump.
First, cut the eggplant into round slices. Since Italian eggplants are a little different (they are more in the shape of eggs and they are dark black) you could slice a standard purple one diagonally to get the same size.
Then get some flour and put a pinch of salt and flour in there. This was a little more than we needed.
Next, drag the slices through the flour, lightly covering them.
Meanwhile, heat enough olive oil to thickly coat the bottom of the pan and throw a clove of garlic in there. When the garlic is bubbling intensely, start putting the eggplant in.
When they get a little brown on the bottom (after about a minute), flip them and cook the other side. These are little overcooked.
Here’s the final product. Salt to taste and enjoy. The best ones were like the topmost one — only slightly brown. Anything dark brown tastes like burnt toast, which doesn’t contrast well with the light, floral taste of the juicy eggplant. These are really easy to make, and it only takes about ten minutes. I highly recommend it. You think you can guess what this will taste like, but it’s really beyond what you might expect.