If you can't get your family to touch eggplant, try this delicious recipe! In less than 30-minutes, you'll have a semi-healthy snack that they'll devour!
The French call it "aubergine" and you'll find it on every menu in France. Granted, they rarely fry it over there, but when you're in the South, you can fry just about anything!
Why you'll love this recipe:
Quick, easy, affordable - one large eggplant produces about 8 large fries in about 25 minutes
Semi-healthy - better than french fries
The honey-mustard dipping sauce is delicious!
Here's what you'll need:
How to make it:
First, prep the "aubergine" -- that sounds fancy, huh? Basically, take the skin off the purple vegetable, slice it and place the slices in salted water. The salt supposedly removes any bitterness.
While it's soaking, set up a dredging station: two pie plates, one with eggs, the other with panko breadcrumbs and Italian seasonings. Take the strips out of the salt water and put them on a paper towel to drain; pat them dry. Then dredge them in egg and then panko.
Look carefully at the last image...this is EXACTLY how you know when it's time to flip the fried veggie--when it cooks halfway up, flip it. Cook it on the other side for another 2-3 minutes, then drain it on a paper towel. Repeat process until all the strips are done. While the last few are cooking, whip up the sauce.
Dipping sauce ingredients:
Plain yogurt (doesn't have to be Greek or French...just plain ole' plain yogurt), honey, grain mustard, a dash of vinegar and a pinch of salt.
Stir it all together and put it in a pretty ramekin...
Expert tips:
How to select eggplant
Choose one that is deep purple and firm to the touch.
How to peel it:
First, cut off a bit of the top and bottom, making a firm base. Then, stand the it on its base, and starting from the top, lightly slice down right beneath the purple skin.
How to store:
If you bought one and aren't quite ready to cook it, store it on a shelf in the fridge; don't put it in a vegetable bin or it will soften too quickly. You can store it in the fridge for about 3 days.
Why soak it in saltwater
Some (if not all) eggplants are bitter, but you can't really tell by looking, touching or smelling it so, if you soak it in salted water "osmosis" occurs--the salt brings out the bitterness-- and you minimize the risk of having a bitter appetizer.
Reheating instructions:
Place on baking sheet in 375ºF oven for 10-15 minutes
Frying tips:
Use a heat-tolerant oil: canola, vegetable, peanut, grapeseed or walnut. Definitely do not use olive oil or you'll catch the kitchen on fire.
Get the oil between 275º-300ºF. (Use a meat thermometer to determine the heat of the oil.)
If you smell a burning smell about halfway through, don't panic. That's just some of the panko crumbs crisping-up. Just grab another skillet and put oil in it, then continue frying the rest of the eggplant. (Make sure you let the new oil get good and hot.)
1¾cupoilhigh heat oil: canola, vegetable, peanut or grapeseed
2½cupswaterfor soaking
¼cupsaltfor soaking
shredded ParmesanOptional
Honey Mustard Sauce
2tablespoonsground mustard
1½tablespoonshoney or agave nectar
⅓cupplain yogurt
1teaspoonwhite vinegar
¼teaspoonsalt
Instructions
Using a sharp knife, remove purple skin from eggplant
Cut eggplant in half lengthwise (or rounds--see Recipe Notes)
Place In a large pan and cover with water; generously sprinkle ¼ cup salt over eggplant and water; let it soak for 10-15 minutes
Meanwhile, set up dredging station: using two pie plates, place two lightly beaten eggs in one plate; in the other place the seasoned panko crumbs and italian seasonings ; stir the breadcrumbs and Italian seasonings together to combine
Remove eggplant from salt water and place on paper towel; pat dry
In a heavy-bottom skillet, add oil and bring heat to medium high; about 280-300ºF
Take one eggplant strip and dip it into the egg, coating it well; then dredge it in the panko crumbs.
Place it in the hot oil and allow to cook for 3 minutes
Flip eggplant and cook another 2-3 minutes, or until golden brown
Remove and place on paper towel; lightly garnish with grated Parmesan (optional)
Repeat with remaining eggplant (I cook mine in batches of 3-4, depending upon how big the eggplant strips are--don't crowd them!)
Serve with honey mustard dipping sauce if desired
Notes
Slice eggplant into 8 large strips or rounds; make rounds about 1/4 inch thick
Frying tips:
Use a heat-tolerant oil: canola, vegetable, peanut, grapeseed or walnut. Definitely do not use olive oil or you'll catch the kitchen on fire.
Get the oil between 275º-300ºF before you put a stick in. (Use a meat thermometer to determine the heat of the oil.)
If you smell a burning smell about halfway through, don't panic. That's just some of the panko crumbs crisping-up. Just grab another skillet and put oil in it, then continue frying the rest of the eggplant. (Make sure you let the new oil get good and hot.)
Reheating instructions:
Place on baking sheet in 375ºF oven for 10-15 minutes
Pam says
Thank you for sharing this recipe!
Trish Murphy says
This is genius. If these were on a restaurant menu I’d go just for the fries!