Fried Eggplant Galatoire's
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 teaspoon salt
- vegetable oil for deep-frying
- a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches
- 1/4 cup all-purpose flour for dredging
- 1/2 cup confectioners' sugar for dipping
- Carbohydrate 18 g(6%)
- Fat 14 g(21%)
- Fiber 2 g(8%)
- Protein 1 g(2%)
- Saturated Fat 1 g(5%)
- Sodium 243 mg(10%)
- Calories 195
Preparation In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping.
Preparation In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping.
